Course Structure
HACCP
✅ Introduction to Food Safety and FSMS
✅ What is HACCP and its Importance?
✅ History and Evolution of HACCP✅ 7 Principles of HACCP Explained✅ 12 Steps of HACCP Implementation✅ Hazard Identification: Physical, Chemical, and Biological✅ Risk Assessment Techniques for Hazards✅ Determining Critical Control Points (CCPs)
✅ Setting and Monitoring Critical Limits✅ Corrective and Preventive Actions in HACCP✅ Verification and Validation of HACCP Plans✅ Benefits and Challenges of HACCP Implementation
ISO 22000:2018
✅ Introduction to ISO Standards
✅ What is ISO 22000:2018?
✅ History and Key Features of ISO 22000
✅ Understanding Clauses of ISO 22000
✅ Context of the Organization in ISO 22000
✅ Leadership and Commitment in FSMS
✅ Support and Resource Management
✅ Operations: Planning, PRPs, and Control
✅Performance Evaluation and Continuous Improvement
FSSC 22000 Version 7.0
✅ What is FSSC 22000 and its Components?
✅ PRPs for Food Manufacturing (ISO/TS 22002-1)
✅ Additional Requirements in FSSC 22000 V5.1
✅ VACCP: Food Fraud Prevention
✅ TACCP: Food Threat Prevention
✅ Environmental Monitoring and Allergen Management
✅Unannounced Audits and Grading of Non-Conformities
✅ Documentation and Record-Keeping Best Practices
✅ Benefits of Implementing HACCP, ISO 22000, and FSSC 22000
