Internal Auditor HACCP Practitioner
in HACCP (Hazard Analysis and Critical Control Points)About this course
Course Overview
This training course is designed and developed to provide an overall understanding of Hazard Analysis Critical Control Point (HACCP) standard requirements and knowledge on auditing principles & techniques
Covered Topics
§ Introduction to Food Safety, HACCP terms and definitions
§ Foodborne Illness & risks from foodborne illness
§ Result from eating contaminated foods
§ HACCP – The overview • HACCP Prerequisites
§ Developing HACCP Plan
§ Seven Principles of HACCP
§ Maintenance of HACCP System
§ HACCP Management System
§ Duties of Organization, Scope, Documentation & Record Keeping o Compliance with Legal Requirements
§ Management Responsibilities
§ Management Commitment, Responsibility & Authority, Communication, Crisis Management & Periodic Review
§ ISO 19011:2018 Audit Principles
§ ISO 19011:2018 Audit Program, Reporting & Competency
Who Should Attend This Course?
§ Fresh graduates and college students with a science background
§ Staff from food-related industries who require a greater understanding of HACCP’s critical controls
§ Managers & core team responsible for establishing, implementing, maintaining, auditing and improving HACCP in food safety certified organizations
§ Anyone looking to implement HACCP in their organization
Study Material
This course is provided with study material to reinforce key points and to keep a reminder of what you already learned for future reference.
End Of Course Instruction
After completing the session and passing each session examination, the students can take the final exam. Once the final exam is passed, then it is considered as an end of course.
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