Short Term Courses - Hazard Analysis & Critical Control Point (HACCP) Level 3

Description:

This course is require for professionals who want to secure a competitive edge in the market and be able to effectively implement HACCP in their food firms be it production, food retail establishments or catering industry

Objectives:

Objective of the HACCP system is to provide a high degree (close to 100%) of assurance that a food which is ready to be consumed will be free of pathogenic organisms or their toxins.

· Understand the concepts & requirements of HACCP and their relationship with food and product safety

· Understand the core HACCP Principles for managing risks associated with food safety

· Develop & implement a HACCP Plan

· Gain the knowledge, confidence & skills to apply the CODEX 12 HACCP steps to develop, implement & maintain a HACCP based food safety management system

Who Should Attend?

· 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

Eligibility

Graduation in Science and Candidates appearing for the final year of Bachelor's degree/equivalent qualification exam or awaiting their results, are also eligible to apply.  

Benefits for attending the course:

· HACCP requirements

· Prerequisite program requirements – PRP

· 12 steps involved in the development of HACCP

· Flowchart Preparation

· Hazard Analysis

· Identification of Critical Control Points, monitoring & record keeping

Contact Us:

If you have any enquiries, let us know how we can help you.

Call: +91-9768019387 / +91-7208001489

Email us:  admin@iimsedu.org / internationalmanagementstudies@gmail.com