Basic Hazard Analysis & Critical Control Points (HACCP)

Objectives

• To introduce the trainees to the history and background of the Hazard Analysis and Critical Control Point (HACCP) system and its importance as a food safety management system in identifying and controlling food safety hazards;
• To introduce the trainees to the Codex Guidelines for the application of the Hazard Analysis and Critical Control Point (HACCP) system;
• To identify the 7 Principles of HACCP System in order to achieve the goal of ensuring that food is safe and suitable for human consumption; and
• To determine the procedure on how to document the changes that will trigger a HACCP Review / Study

Course Outline (1 day)

• Introduction to HACCP
• History of HACCP
• Prerequisite Programs
• 6 Preliminary Tasks Before HACCP Implementation
• 7 HACCP Principles
• Changes that Trigger HACCP Study / Review

Lecturer

Ms. Aileen Buan

Microbiologist

Who should attend?

Manufacturing personnel directly involved in the production of food products. It could also be multidisciplinary participant coming from Production, Engineering, Warehouse and Quality Assurance.

Fee

Php 7,500.00 + 12% Vat for the Training Center at The City Club Alphaland, Makati City

Php 6,000.00 + 12% Vat for E-Learning

Php 5,000.00 for Open Distance Learning (ODL)

Note

Early Registration Payment: 

Ten-Percent (10%) Discount if PAID thirty (30) days before the training date

Group Discount: 

Five-Percent (5%) on Three (3) or More Participants

Banco de Oro (BDO)

Account Name: Aguila Group Companies (AGC) Development Corporation 

Account Number: 00 543 801 3291 

Swift Code: BNORPHMM

 

Payments also accepted through GCash 0917-8976357