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