H.A.C.C.P A Training Program On: Hazard Analysis & Critical Control Points

H.A.C.C.P Training Program :

H.A.C.C.P is a quality system designed to prevent contamination of food related products during production and distribution processes, thus improving the quality of your products and services. H.A.C.C.P eliminates the risk of food-borne diseases and customer complaints and improves your company's image with respect to customers, suppliers and public authorities.

Due to its high efficiency, H.A.C.C.P was adopted by the FDA as mandatory requirement for U.S. companies in the food and beverage sector .

The seminar will be conducted by a specialist in H.A.C.C.P and Iso9000, who has been providing consultancy services to many well-known companies in the Middle East.

The seminar's official language is English. Discussions and explanations could be conducted in English or Arabic, as per participant's demand.

Objectives :

Acquire knowledge about H.A.C.C.P principles and their application. Be able to implement H.A.C.C.P at your own company.

Contents :

w Introduction to H.A.C.C.P .

w Definitions, Interest.

w H.A.C.C.P position among other Quality tools as Iso9000.

w Alimentary contamination risk : Chemical, Microbiological and Physical.

w Protection means.

w The H.A.C.C.P methodology

w Used referential : European Union's "FLAIR Program"

w Practical Implementation of H.A.C.C.P: 14 steps plan.

w Case study as per participants needs: fresh products, pasteurized products.

w Do H.A.C.C.P software: An efficient tools for facilitating H.A.C.C.P implementation.