Hazard and Risk Management for the Food Packaging Industry - In house

 

Objectives

To enable delegates to:

Understand the importance of HACCP / HARM based food safety management procedures

Understand the role of prerequisite programmes

Understand how to identify food safety hazards• Implement a system based on the principles of HACCP / HARM

Who the course is for

Those who will be involved in either the implementation, maintenance or review of HACCP / HARM systems.Those looking to develop their understanding of the food safety hazards in their business and how to identifyappropriate safety systems.

  • HACCP / HARM team members
  • Quality and Technical team members
  • Those with responsibility for product safety or food safety

Course Contents

  • Background to Hazard and Risk Management
  • HACCP principles and implementation
  • Types of hazards and control measures
  • Monitoring and Corrective Action
  • Risk Assessment
  • Critical Control Points
  • Prerequisites

Course dates

Start Date End date City Info
Coming soon