This course is aimed at participants with a good existing knowledge of the HACCP principles.
All workshops will be of 5 days duration and will include tutor presentations, group exercises and a visit to a food feed operation.
By the end of this course delegates will be able to:
The main objectives of the course is to provide all candidates the hands-on on how to audit the full cycle of food hygiene based on HACCP principles.
Team Leaders, Managers, Line Managers, Supervisors, Team Leaders, Project Managers, Control Center Operators and Supervisors, Emergency Dispatchers, Security Personnel and CCTV Operators, HSE Officers, HSE Personnel, HSE Professionals, Emergency Response Team Members, HSE Managers and Auditors, Health & Safety and Environmental Professionals, Coordinators, Specialists and other full-time safety practitioners, Fire Officers, Loss Control Managers, Security Directors and Managers, Security Supervisors, Facilities Directors and Managers, HR and Administrative Managers with responsibility for security, Project Managers, Safety Inspectors, Plant Managers and Supervisors, Incident Control Point (Forward Control) Team Members, Supervisors, Advisors, Auditors, Laboratory Personnel, Emergency Personnel.
This interactive Training will be highly interactive, with opportunities to advance your opinions and ideas and will include;
Key topics covered in the workshop will include:
Relevant EU legislation
HACCP based procedures
– Prerequisite food hygiene requirements
– DG SANCO Guidance Annex 1
– DG SANCO Guidance Annex 2
HACCP Principle 6
The Principles of auditing
Practical training audit (field) visit
By attending this course participants can refresh and challenge their knowledge of HACCP and gain a good understanding of how to approach an audit of a HACCP based system. This course is designed for participants with a more advanced existing knowledge of HACCP.
HACCP is internationally recognized as the most effective way to manage safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prev ...
Many organizations in the food and associated industries are under pressure to demonstrate due diligence when it comes to ensuring the safety of the products they manufacture. At the same time, increa ...
Providing services with a high quality that are satisfying the requirements
Appling the specifications and legalizations to ensure the quality of service.
Best utilization of resources for continually improving the business activities.
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