DEVELOPMENT AND IMPLEMENTATION OF FOOD SAFETY MANAGEMENT SYSTEM BASED ON HACCP PRINCIPLES

BRIEF INFORMATION

This two-day training course enables participants to gain the knowledge and skills necessary to develop and implement Food Safety Management System (FSMS) in the companies on the basis of HACCP principles. Among other things, the training course provides staff development of the certified companies and helps to identify and implement necessary improvements in FSMS

TARGET AUDIENCE

• Middle management, technology specialists of food industry enterprises, catering enterprises (cafes, restaurants) and agricultural products processing enterprises

• Laboratory workers

• Team members on FSMS development and implementation on the basis of HACCP principles

• Internal auditors of FSMS

• Authorized control bodies

THE PROGRAM OF THE TRAINING COURSE

• Introduction to FSMS 

• General principles of food hygiene

• HACCP principles and FSMS implementation processes

• Products description

• Description of the process flow scheme

• Hazard identification and Risk Assessment

• Determination of the Critical Control Points

• HACCP plan

• Conducting of internal audits

• Management System elements

• 6 assignments