HACCP Food Safety
Hazard Analysis and Critical Control Point (HACCP) is a food safety program focusing on preventing hazards that could cause food-borne illnesses by applying science-based controls, from raw material to finished products... Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food. This [past] approach, however, tends to be reactive, rather than preventive, and can be less efficient than the new system.
Who Should Attend?
Individuals who want to audit/lead a Food Safety Management Systems (FSMS) against ISO 22000 and ISO 22002-1 requirements
Auditors, HACCP team leaders or FSMS manager who wish to add credibility by means of a widely respected qualification.
Auditing principles, benefits and continual improvement of an FSMS in your organisation
Processes and techniques used for the assessment and leading the audit of an FSMS
The role and responsibilities of a FSMS auditor/ lead auditor