HACCP:

Hazard Analysis and Critical Control Points Programme is an international methodology that manages risks associated with the food safety aspects in relation to handling, processing, packing, and storage.

HACCP is preferred by food safety professionals around the world and is widely viewed as critical to food safety because it helps prevent food contamination by identifying potentially unsafe links in the food production chain.

HACCP introduces a number of critical control points to prevent or alleviate their recurrence, in order to increase the effectiveness of the checking processes, as HACCP is a preventive methodology that handles hazards before occurrence. Therefore, it brings food producers and food service providers with numerous privileges including but not limited to:

• Focusing on identifying and preventing hazards arising from contaminated foods based on sound science
• Adopting a preventative approach to food packaging safety thus enabling identify process improvements
• Integrating the adopted HACCP system to be complementary to other quality management systems such as ISO 9001, and providing evidence of due diligence
• Enhancing customer satisfaction/reducing customer complaints
• Improving staff performance through the promotion of team spirit through a cleaner and more sound working environment.

ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.

A truly international standard for any business in the entire food chain from 'farm to fork' and including inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients. ISO 22000:2005 is also for companies seeking to integrate their quality management system, for example ISO 9001:2000, and their food safety management system.

LIST OF TRAINING PROGRAMS FOR HACCP ARE:

1.      Food Act

2.      Introduction to ISO 22000

3.      Food Safety Awareness

4.      Food Safety Management Requirement

5.      Food Safety Audit

6.      GMP

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