Through the use of HACCP, one can use systematic and analytical methods to prevent anything going wrong. HACCP consists of seven principles that concentrate on identifying hazard factors and then finding suitable critical control points.
HACCP is of ever increasing international importance as a requirement for producers of food from authorities and customers throughout the value chain. Regulations governing fresh meat, poultry and fish have introduced obligatory use of HACCP, and similar obligations will be made for hygiene in 2009. Thus, HACCP will become an innate requirement in the regulations governing all parts of the food industry, with the exception of the primary stage. The method is also relevant to food standards such as ISO 22000 and BRC (British Retail Consortium).
Aim
The participants will gain an understanding of HACCP as a method and receive a good basis which will enable them to develop their own HACCP system and guide others working with HACCP.
Target group
The course is relevant for people in managerial or administrative positions, participants in HACCP groups or people carrying out inspections in the production of food.
Content
- Background and development of HACCP with reference to regulations and standards
- Preparatory work and basic requirements for HACCP
- Elementary microbiology
- Analysis for identifying hazards in the production process
- Defining critical control points and critical limit values
- Monitoring, handling non-compliance, corrective measures and verification
- Documentation requirements and implementation of HACCP
- Experiences in practice
The course will include both lectures and practical work in groups.
Registrations should be sent to:
Centre for Continuing Education, P. O. Box 5003, N-1432 Ås, Norway.
Tel. +47 64 96 50 05, fax +47 64 96 60 22, e-mail sevu@umb.no
