About course
Program Description:
Level 4 in the Hazard Analysis and Critical Control Points (HACCP) system is one of the risk management tools and an internationally recognized system for the prevention and control of food safety hazards. This program is designed by Highfield, a British company and a leading organization in the United Kingdom in awarding professional qualifications.
The program covers how to audit the HACCP system manual and review the principles and the system as a whole.
Program Objectives:
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Introduction to the Hazard Analysis and Critical Control Points (HACCP) system
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HACCP system and relevant legislation
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How to prepare the HACCP system manual
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Verification of prerequisite programs
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Explanation of the system requirements and principles
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Explanation of the roles and responsibilities of the HACCP team leader
Target Audience:
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Food Safety Officers
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Quality Systems Auditors
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HACCP Team Leaders
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Food Industry Professionals
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