An 18-hour course which is suitable for all who work on implementation and operation of HACCP systems, e.g. members of HACCP groups, those who work at critical control points, group leaders, foremen, technicians, etc.
Emphasis is on participants understanding the basics of the HACCP quality system and being able to implement it in their companies. A lot of focus is put into project work.
Course content:
- Safety through the entire „food chain“: Primary producers, food manufacturers, distribution companies, retailers, equipment manufacturers, manufacturers of packaging and cleaning products.
- Regulations and Standards – brief introduction (e.g. ISO standards, IFS standard, BRC standard). Great tools for food companies that want to be at the forefront of quality and safety. Goals, vision and a clear quality policy are of the utmost importance for companies at the forefront.
- Food safety culture; what does that mean? And how do we implement it ?
- Preventive measures – GMP (good manufacturing practices) need to be active and functioning before a HACCP system is established, e.g. an active hygiene plan, product and personnel flow, requirements for suppliers, personnel training, preventive maintenance and temperature control.
- Overview of the main hazards in food, such as pathogens, parasites, histamine, heavy metals, dioxins, allergens, foreign objects, etc.
- The HACCP quality system. What is HACCP? How do we establish it and how do we implement it? How can the HACCP system help to increase food safety? Flow chart, hazards, hazard analysis, critical control points, monitoring, critical control points, corrective actions, verification and recording.
- Complaints – How do we deal with complaints? Traceability – one step forward and one step back – what it means in practice. Recall – trial recall.
- Verification of quality systems – daily, weekly and yearly (internal audits). To ensure that procedures are always in accordance with the HACCP quality system.
Time: Monday 9th of December 10:00-16:00, Tuesday 10th of December 9:00-15:00 and Wednesday 11th of December 9:00-15:00.
Place: Sýni ehf., Víkurhvarfi 3, 203 Kópavogi
Price: 130.000 ISK*
Please note that participants may be eligible for grants from trade union education funds for course fees.
* For a full refund written cancellation must be received by Sýni at least 2 business days before the course starts. A written cancellation can be sent to namskeid@syni.is If a written cancellation is received less than 2 business days prior to the start date of the course, Sýni has the right to charge the course fees in full. If minimum participation is not reached, Sýni reserves the right to postpone or cancel the course at least 24 hours in advance.