The qualification of Post Diploma in Hazard Analysis Critical Control Point (HACCP - ISO 22 000 Standards) is aimed at learners who are indulged in working at a management level in a manufacturing business, members of a HACCP team, or quality assurance staff. It would prove to be extremely fruitful for auditors, trainers, enforcers, and any other food safety professionals. 

The accomplishment of this qualification serves candidates with the necessary skills in the implementation of a HACCP system, for critically doing an evaluation of HACCP plans, and for having a better understanding of the significance of having an effective HACCP system in place. 

Subjects covered in this course incorporate the principles of HACCP management for food manufacturing, the significance of the process of HACCP-based food safety management, getting awareness about how to manage the implementation of HACCP-based food safety management procedures, understanding how to do the development and evaluation of HACCP-based food safety management procedures. 

Course Syllabus:

●    An Introduction to HACCP along with the Role of HACCP in Food Safety Control
●    Planning & Preparations for Accomplishing Effective Food Safety
●    Hazards, Their Significance, & Control
●    Prerequisites for Food Safety: PRPs & Operational PRPs
●    Designing Food Safety
●    How to do a HACCP Study
●    Implementation, Introspection, & Maintenance for Ongoing Risk Management
●    Considerations for HACCP Application in Diverse Supply Chain Sectors
●    HACCP: Definitions & Principles
●    Overview of Physical, Chemical, and Biological Hazards
●    Analyses of Hazard & Assignment of Risk Categories
●    Determining Critical Control Points
●    Organization of Critical Limits for Critical Control Points
●    Tracking or surveillance of Critical Limits for Critical Control Points
●    Corrective Action Procedures for Diversion from the Hazardous
●    Recordkeeping Systems for Documentation of the HACCP Plan
●    Introspection of the HACCP Program
●    Control Points & Critical Control Points
●    Case Studies of HACCP Systems in Regulatory Inspection Programs 
●    Understanding the significance of the procedures of HACCP-based food safety management Legislation related to HACCP

This course will aid contenders in:

●    Having a better understanding and awareness of how the HACCP aids food businesses in minimizing the threat of safety hazards in food
●    Familiarizing them with the terms of HACCP and the significance of food safety along with food hygiene
●    The development and implementation of a HACCP plan based on the principles of HACCP and preliminary tasks
●    Identification and effective control of the threats in your organization associated with food safety