The purpose of this training is to enhance the knowledge of FBOs, Associations, Chambers, and trainers about Hazard Analysis Critical Control Points and drafting HACCP plans.
Objectives
Presentation of the steps of drafting of HACCP plans:
- constitution of HACCP team,
- description of the product,
- drafting of the flow diagram and the product/process description,
- determination of the planned use and of the potential consumers of the product
- identification and analysis of potential hazards and risks,
- prerequisite programmes,
- determination and management of CCP,
- determination and establishment of limits and identification of adapted monitoring systems.
Target Groups
FBOs, Associations, Chambers, Trainers
Trainer(s)
Dr Lenche Jovanovska