Course duration: Forty (40) hours over a period of five (5) days 9:00 am 5:00 pm

Transcription

1 Page 1 of 10 Document Number: QSSI/PR/09/F01 Issue Date: Course Title: HACCP BOOT CAMP Course description: Hazzard Analysis and Critical Control Point (HACCP) is an internationally recognized food safety system designed to reduce hazards in foods by identifying and controlling hazards at specific points in the process.this rigid short course was designed to bring awareness and further equip participants with the necessary knowledge and skill set to implement an efficient and effective food safety system, through the identification of potential hazards and the implementation and monitoring of these critical control points.. Course duration: Forty (40) hours over a period of five (5) days 9:00 am 5:00 Instructor: Sheryl Anderson/ Vonetta Nurse-Gayle Location: Unit 9 Pegasus Commerce Centre 49 ½ Upper Waterloo Road Course Objectives: Identify the organizations influencing food safety in the world food trade locally and internationally. Identify the core functions, impact and resources that are made available by these organizations. Recall Prerequisite Programmes and how it functions in controlling hazards. Identify the components of the food safety system. Understand the principles of HACCP and how to use basic tools to identify hazards and determine risks to food safety. Apply the twelve steps to HAACP in order to effect implementation in a food manufacturing plant. Understand how to effectively and efficiently document the food safety system. Course Outline DAY 1 (Module 1-Introduction to HACCP) - Welcome and General Introduction, logistics and outline of seminar objectives 9:00 am 12:00. - The Significance of Food Safety Food borne illnesses and their impact - Introduction to Global Food Safety Management Systems; Codex Alimentarius Global Food Safety Initiatives (ISO 2200, FSSC 2200) - Introduction to HACCP: Definition Concept History s

2 Page 2 of 10 Document Number: QSSI/PR/09/F01 Issue Date: - The significance of HACCP I. The need: World trade and trade barriers 12:00-1:00 1:00-5:00 II. The impact of HACCP Compliance to Legal and Regulatory requirements Increased customer awareness of food safety Increase in recalls Acknowledges the responsibilities of the industry for food safety Certification requirement customers and industry partners III. HACCP implementation detractors Lack of commitment, motivation and know-how Fear of change and complacency Financial challenges Mitigating detractors LUNCH BREAK Food Safety Hazards I. Identifying/ Classifying/sources of Hazards Biological Hazards Chemical Hazards I. Naturally occurring II. Allergens III. Intentionally added-additives IV. Unintentional added-indirectly and directly added Physical Hazards - Food Safety Technology Pasteurization Irradiation Metal detectors Temperature charts and loggers Testing kits and devices Others - Closing and administering of assignments s s

3 Page 3 of 10 Document Number: QSSI/PR/09/F01 Issue Date: DAY 2 ( Module 2 Developing a HACCP Plan) 9:00-12:00 - Recap Day 1 s lessons and collect assignments - Review of Prerequisites Programmes Premises Transportation, storage, purchasing, shipping & receiving Equient s Personnel Sanitation & Pest Control Recall Operational Prerequisites i. Allergen Control ii. Food Additives iii. Processing Aids -Interpretation of the 12 steps to HACCP implementation Assembly of HACCP team Product description and identification of intended usage Product ingredients and material listing Construction of process flow diagram and accuracy confirmation Plant schematic and accuracy confirmation Identification and analysis of hazards (Principle 1) Determination of critical control point(s) (CCP) and other control measures i.e. process control (PC) and prerequisite programs (PP) (Principle 2) Establishment of critical limits for CCP (Principle 3) Establishment of monitoring procedures for CCP (Principle 4) Establishment of deviation procedures for CCP (Principle 5) Establishment of verification procedures for CCP (Principle 6) Establishment of record keeping for CCP (Principle 7) s 1:00-2:00 LUNCH 60 min 2:00-5:00 - Product Description Determination of product characteristics Determination of Shelf life Industry and legal requirements of labelling instructions 180 min Exercis es

4 Page 4 of 10 Document Number: QSSI/PR/09/F01 Issue Date: - Listing of ingredients Identify ingredients and incoming materials Identify intended and unintended usage of the product - Construction and verification of flow diagram. Identification of each process step Identification of sub-processes and offshoots Identification of conditions for each step in the process Identification of waste generation within the process - Construction of plant schematic and confirmation of its accuracy - Closing: administering of assignments

5 Page 5 of 10 Document Number: QSSI/PR/09/F01 Issue Date: DAY 3 ( Module 2 Developing a HACCP Plan) 9:00 am-12 Recap Day 2 s lessons and collect assignments if any - Identification and analysis of hazards (Principle 1) - Information sources - Potential hazards I. Raw material II. Incoming materials III. Design of plant and equient IV. Inherent Product Characteristics V. Processing design and conditions VI. Plant Schematic VII. Staff VIII. Packaging IX. Storage and distribution - Determining critical control point(s) - Identifying hazards not controlled by the operator - Establishing critical limits for CCP (Principle 3) Information sources Checking limits worst case scenario testing Determining critical limits Determining operation limits - Establishing monitoring procedures for CCP (Principle 4) Observation Measurement Personnel Frequency Sampling and sample size 12:00:1:00 LUNCH 60 min 1:00-5:00 - Establishing corrective actions for deviating CCP procedures (Principle 5) - Identification of possible deviation - Designing corrective actions for each process step Afternoon tea

6 Page 6 of 10 Document Number: QSSI/PR/09/F01 Issue Date: - Challenges of corrective actions - Closing: Administering of assignment etc. DAY 4 ( Module 2 Developing a HACCP Plan) 9:00 am - - Recap Day 3 s lessons and collect assignments 12:00 - Establish verification procedures for CCP (Principle 6) Record and onsite verification s Verifier - Establish record keeping for CCP (Principle 7) Identify records need for monitoring activities Design records for your monitoring points Refer to record control procedure - Validation vs. verification s - Review of seminar objectives & Questions (Module 1&2) 12:00-1:00 LUNCH BREAK 60 min 1:00 5:00 (Module 3 Developing Procedures) 1 - Developing procedures based on the needs of the organization and the standard Adequate and appropriate documentation Over documenting of the system implications - Developing the Food Safety Manual Elements of the food safety manual Writing the scope of the food safety system Overview of the processes of the system How to reference procedure

7 Page 7 of 10 Document Number: QSSI/PR/09/F01 Issue Date: DAY 5 (Module 3 Developing Procedures) Recap Day 4 s lessons and collect assignments (if applicable) 9:00-12:00 - Understanding the difference between procedures and work instructions s in developing procedures Developing procedures for pre-requisites Developing procedures for critical processes - Developing forms associated with procedures and work instructions Developing forms based on the procedures and work instructions Reviewing forms based on the procedures and work instructions 12:00-1:00 LUNCH BREAK 60 min 1:00-5:00 Summarize training and clear up any misconceptions if any 160 min s