HACCP
HACCP (Hazard Analysis and Critical Control Point) is the basis and foundation of all global food safety schemes. The requirement is to develop, implement and maintain the HACCP program according to the 12 steps of CODEX Alimentarius. ACET personnel are qualified by the International HACCP Alliance organization to provide HACCP instruction and training for development of the HACCP program.
Successful development and implementation of HACCP is dependent on first ensuring food safety prerequisite programs are effectively implemented. The prerequisite programs are necessary to control identified hazards associated with minimally ingredients, packaging, equipment and the environment.
In addition to being qualified to instruct and train for HACCP, ACET personnel have decades of experience working in food operations as Operations Managers, QA Managers, Sanitation Managers, and Supply Chain Managers. This experience coupled with being certified scheme auditors provides applicable and practical insight for coaching food operations staff through the process of establishing and improving their food safety programs and systems.
Successful development and implementation of HACCP is dependent on first ensuring food safety prerequisite programs are effectively implemented. The prerequisite programs are necessary to control identified hazards associated with minimally ingredients, packaging, equipment and the environment.
In addition to being qualified to instruct and train for HACCP, ACET personnel have decades of experience working in food operations as Operations Managers, QA Managers, Sanitation Managers, and Supply Chain Managers. This experience coupled with being certified scheme auditors provides applicable and practical insight for coaching food operations staff through the process of establishing and improving their food safety programs and systems.
Options
2 Day Option
Day 1 – Introduction to HACCP Principles and overview of CODEX Alimentarius with explanation of each step including examples and explanation of global food safety scheme requirements. The Client can chose to include a Gap Assessment of their existing HACCP Plan.
Day 2 – Workshops to provide hands-on experience with the various HACCP program components. These workshops will use your own information and programs to ensure the attendees are familiar with the detail needed to develop a complete HACCP program. Suggested HACCP components for the workshops will include but are not limited to Product Profile, Ingredient Hazard Analysis, Process Hazard Analysis and Master Control Plan.
3 Day Option
Day 1 and 2 are same as above
Day 3 – will be an expansion of the Day 2 to include as a team flow charting a processing line prior to the workshops. This exercise will demonstrate the importance of walking floor, observing the line and documenting the process flow.
2 Day Option
Day 1 – Introduction to HACCP Principles and overview of CODEX Alimentarius with explanation of each step including examples and explanation of global food safety scheme requirements. The Client can chose to include a Gap Assessment of their existing HACCP Plan.
Day 2 – Workshops to provide hands-on experience with the various HACCP program components. These workshops will use your own information and programs to ensure the attendees are familiar with the detail needed to develop a complete HACCP program. Suggested HACCP components for the workshops will include but are not limited to Product Profile, Ingredient Hazard Analysis, Process Hazard Analysis and Master Control Plan.
3 Day Option
Day 1 and 2 are same as above
Day 3 – will be an expansion of the Day 2 to include as a team flow charting a processing line prior to the workshops. This exercise will demonstrate the importance of walking floor, observing the line and documenting the process flow.