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SGS - Hazard Analysis and Critical Control Points

HACCP Course Outline

Day 1

Introduction to HACCP
  • What is HACCP?
  • Basic requirement for HACCP system
  • The seven HACCP principles
  • Food borne incidents
  • Advantages / Benefits of using HACCP
The Hazards
  • Biological hazard
  • Factors affecting the growth of biological hazards
  • Chemical hazard
  • Physical hazards

Day 2

The Flow within the Food Process HACCP support program
  • HACCP support programs
  • GMP: Good Manufacturing Practices
  • SSOP: Sanitation Standard Operating Procedures
Step 1: Assemble the HACCP Team
  • The HACCP team responsibilities
  • Determine the scope and purpose of a HACCP system
Step 2: Describe the Product
  • List the products
  • Describe the products
Step 3: Identify the Intended Use
  • Identify intended use of products
  • Sensitive population
Step 4: Conduct a Flow Diagram:
  • Develop a Process Flow Diagram

Day 3

Step 5: On site Verification of the Process Flow Diagram
  • Why it is important to verify the Process Flow Diagram?
  • Process Flow Verification
  • Validate the Process Flow Diagram
Step 6: Conduct Hazard Analysis (Principle 1)
  • Identifying Hazards
  • Determining the significance of Hazards
  • Identify preventive measures
  • Hazard Analysis Work Sheet
Step 7: Determine Critical Control Points (Principle 2)
  • Identify Critical Control Points
  • Critical Quality Points
  • Critical Control Points Decision Tree
  • Establish safe raw material supply
  • Raw Material Decision Tree
Step 8: Establish Critical Limits for each CCP (Principle 3) Step 9: Establish a Monitoring System for each Critical Control Point (Principle 4)
  • Why do we monitor?
  • Who will monitor?
  • What will we monitor?
  • How do we monitor?
  • Monitoring frequency
Step 10: Establish Corrective Actions for Deviations that May Occur (Principle 5)
  • Immediate Action
  • Preventive Action
  • Corrective Actions Records
Step 11: Establish Verification Procedure (Principle 6)
  • HACCP verification
  • Benefits of verification
  • The HACCP audit
Step 12: Establish Record Keeping and Documentation System


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 Telephone/Fax:  020-2-3335-6446 or 020-2-376-2211 or /6 or /7 
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