HACCP Training Courses and Workshops

Schools providing training courses, certificates, diplomas or degree programs of HACCP




Total 54 training courses and degree programs available around the world.

Food Safety Auditing (BRC, HACCP, ISO 22000, Hygiene)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: SQT Training Ltd.
Training Center(s)/Venue(s): Limerick, Ireland
  V

This HACCP System model is effective in controlling food safety as long as it is managed effectively via focused internal auditing. The pre-requisite element of the HACCP system i.e. cleaning, personal hygiene, plant equipment and services etc. may often be overlooked with companies focusing most of their internal audit resources on the CCPs. This auditing course will focus on internal auditing of both the pre-requisites and the CCPs to ensure the overall food safety management system is effectively managed.



COURSE OBJECTIVES

On completing this course the participant will:

Understand the requirements of a Food Safety Management system ?HACCP System
Know the requirements of the BRC Technical Standard ?Issue 5, International Food Safety Management System ISO 22000 and other relevant Irish food industry standards
Understand the importance of effective internal auditing of a food safety system focusing on areas of greatest risk
Be in a position to design an Internal Audit Program and audit effectively against this program
Be competent... [Read More]

Food Safety Management System based on a Risk Assessment

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: SQT Training Ltd.
Training Center(s)/Venue(s): Limerick, Ireland
  V

The HACCP System model as advocated by the F.D.A. uses ISO 22002 / PAS 220 to construct a comprehensive Prp programme addressing the 15 prerequisite elements. This will ensure the processing environment including utilities and services is adequately controlled thus reducing the possibility of hazards originating from these sources. The process analysis is then undertaken to decide which process steps are critical to product safety hence called CCPs and those that are important to control non critical hazards, hence called operational prerequisites / control points



COURSE OBJECTIVES

On completion of the programme the delegate will:

Understand food safety legislation in order to demonstrate that an FBO is legally compliant
Understand the concept of risk assessment and how to document in an independent, objective and transparent manner.
Understand the International Food Safety standards and how certification can be achieved
Understand the 15 prerequisites as defined in ISO 22002:2009 / PAS 220 : 2008
Be able to interpret the seven Code... [Read More]

Food Safety Management Systems, including ISO 22000, BRC & Hygiene Workshop

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: SQT Training Ltd.
Training Center(s)/Venue(s): Limerick, Ireland
  V

Food businesses are now required by law to have formal systems in place for managing Food Safety. The system advised in Law is the HACCP system (Hazard Analysis Critical Control Point).

With increased legal (Regulation (EC) No. 178/2002) and customer requirements (BRC) people working in the food sector need to carefully consider the need for information and training in this area. With the publication of the International Food Safety Standard, ISO 22000 and the PAS 220 /ISO22002 pre-requisite standard, this need has never been greater.

This training course has been designed for those working in the food sector who have identified the need to apply the HACCP System of Food Safety Control to their particular business.

HACCP System (as defined by the U.S. Food & Drugs Administration - F.D.A.).“The firms HACCP related activities including HACCP training, Pre-requisite Program and HACCP Plan.?This model has effectively been updated by ISO 22000 with the introduction of the operational pre-requisite control concept.

This training course will lead deleg... [Read More]

HACCP Level 3 of HABC UK Workshop (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Ennar Business Consultants
Training Center(s)/Venue(s): Trivandrum, INDIA

HACCP Level 3 Course syllabus

Food Safety Management Systems
Preliminary Processes for HACCP
Development of HACCP Based Procedures
Implementation of HACCP Based Procedures
Evaluating HACCP Based Procedures

HACCP (Certificate)

Course Format: On-Site / In-House / Private Tutoring
School/Trainer: Kelmac Group Limited
Training Center(s)/Venue(s): Dublin, Cork, Limerick, Waterford, Galway, Ireland
  V

This course is accredited by The International HACCP Alliance located at Texas A&M University, College Station Texas

Who should attend?
Those interested in learning about HACCP
Quality Assurance managers
Food safety directors
Food safety technicians
Management
Production supervisors
Retailers
Distributors
Processors

Benefits to Your Business
Enables you to demonstrate a commitment to food safety
Conveys a degree of confidence required by consumers, retailers and buyers within the food industry
Provides buyers, consumers, government enforcement and trade agencies with justified assurance that control systems are in place to assure the safe production of food
Regular assessments help you to continually monitor your food safety system

Food Safety

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: British Columbia Institute of Technology
Training Center(s)/Venue(s): Burnaby, Canada
  V

The Associate Certificate in Food Safety is intended for:

Employees in the food industry with no formal food science background wishing to upgrade their knowledge (examples: production supervisors and plant managers, technicians, technical sales and marketing, dietitians and nutritionists, government and public health inspectors, food industry entrepreneurs, line personnel)
Foreign-trained food technologists who wish to obtain Canadian certification
Individuals who wish to gain a better understanding of food safety issues in food processing.
Upon completion of the program, students may apply to receive an "Associate Certificate in Food Safety".

Safe Food Handling (Certificate)

Course Format: On-Site / In-House / Private Tutoring
School/Trainer: Australian Training Solutions
Training Center(s)/Venue(s): Campbelltown, Manly, Miranda, Sydney, Australia
  V

This occupational hygiene course is recognised under the Australian Quality Training Framework, and VETAB (NSW)

Food Hygiene Course Summary:

Food contamination identified
what causes food poisoning,
HACCP,
Personal hygiene
Control of pests
ANZFA guide to Food Safety Standards
Implementing the new NSW Government Acts & regulations, cleaning, storage, prevention
Duration: 6 hours

Assessment & completion standard: theory & written assessment, criteria exceeds VETAB & ANTA requirements. Upon successful completion of the hygiene training, participants receive a statement of attainment.

HACCP Plan Development & Implementation Workshop

Course Format: On-Site / In-House / Private Tutoring
School/Trainer: Professional Food Safety Ltd.
Training Center(s)/Venue(s): Chicago, United States
  V

Introduction

HACCP Overview/ History

Discuss the needs for and benefits of HACCP

Describe USDA and FDA laws and regulations in relation to HACCP plans

Describe Industry Driven and Third Party Auditors requirements in relation to HACCP Plans



Prerequisite programs

Define and develop SOPs

Define and develop GMPs

Discuss the importance of SOPs and GMPs

Describe how SOPs and GMPs are necessary before developing a HACCP plan



(Workshop I)

Basic steps in the development of a HACCP plan

Assemble the HACCP team

Describe the product and its method of distribution

Develop a complete list of ingredients and raw material

Develop a process flow diagram



HACCP Principles

Presentation of HACCP principles as defined by

CODEX Committee on Food Hygiene

and the National Advisory Committee on Microbiological Criteria for Food’s report on

HACCP Systems, 3/20/92

Discuss the seven principles in detail



(Workshop... [Read More]

HACCP and Food Safety

Course Format: Online / Virtual Classroom / Webinar
School/Trainer: Professional Food Safety Ltd.
Training Center(s)/Venue(s): Chicago, United States

Recognized by the American Hotel and Lodging Association - Educational Institute, and the American Culinary Federation. Ideal for those who cannot attend on site Classes. Testing available to fulfill Regulatory requirements for training.

Basic Food Hygiene Workshop (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: URS ME
Training Center(s)/Venue(s): Sharjah, United Arab Emirates

Personal Hygiene
Microbiology
Food Safety

HACCP Development and Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Cal Poly Pomona College of the Extended University
Training Center(s)/Venue(s): Pomona, United States
  V

The participants learn the basic principles of safe food preparation and handling as stated in the FDA Food Code. The program includes topics on employee hygiene; sanitary operation; sanitary facilities and control; process control, documentation procedures and food security. This program meets the requirements of the CURRFL 113716 and is fully accredited by the National Registry of Food Safety Professionals.

Basic HACCP Management Certificate for Managers and Supervisors

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Cal Poly Pomona College of the Extended University
Training Center(s)/Venue(s): Pomona, United States
  V

Participants learn the basic concept of HACCP and acquire the skills necessary to manage the implementation of a HACCP program. The training program includes topics on the principles of HACCP, the important relationship between the prerequisite programs and the HACCP program, the process of CCP monitoring, the implementation of corrective actions, the implementation of verification procedures and the maintenance of a record keeping or documentation system. At the conclusion of the training, the participants will recognize the need to fully understand the inter-departmental roles and responsibilities that are required in implementing a food safety system that can consistently adapt to a continuously evolving regulatory environment.

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