Training On Hazard Analysis & Critical Control Points (HACCP) Certification

Module 1: Introduction to HACCP and Food Safety

ü  Overview of food safety and its importance

ü  History and evolution of HACCP

ü  Benefits of implementing a HACCP system

ü  Key terms and definitions in HACCP

ü  Practical Session: Identifying food safety hazards in a case study

Module 2: The Seven Principles of HACCP

ü  Conducting a hazard analysis

ü  Determining critical control points (CCPs)

ü  Establishing critical limits

ü  Monitoring procedures for CCPs

üPractical Session: Developing a hazard analysis worksheet 

Module 3: Prerequisite Programs for HACCP

ü  Importance of prerequisite programs

ü  Good Manufacturing Practices (GMPs)

üSanitation Standard Operating Procedures (SSOPs)

ü  Pest control and facility maintenance

ü  Practical Session: Auditing prerequisite programs 

Module 4: Developing a HACCP Plan

ü  Steps to create a HACCP plan

ü  Assembling and training the HACCP team

ü  Describing products and processes

ü  Creating process flow diagrams

üPractical Session: Drafting a HACCP plan for a sample product 

Module 5: Implementing and Maintaining a HACCP System

ü  Validating and verifying the HACCP plan

ü  Documenting and record-keeping requirements

ü  Corrective actions and continuous improvement

ü  Internal audits and management reviews

üPractical Session: Conducting a mock HACCP audit 

Module 6: Regulatory Requirements and International Standards

ü  Overview of global food safety regulations

ü  Codex Alimentarius and HACCP guidelines

ü  ISO 22000 and its integration with HACCP

ü  FDA and USDA requirements for HACCP

üPractical Session: Comparing HACCP with other food safety standards 

Module 7: HACCP in Specific Food Sectors

ü  HACCP for meat and poultry processing

ü  HACCP for dairy products

ü  HACCP for seafood and aquaculture

ü  HACCP for ready-to-eat foods

üPractical Session: Tailoring HACCP plans for different sectors 

Module 8: Risk Assessment and Management in HACCP

ü  Understanding risk assessment methodologies

ü  Tools for risk analysis and prioritization

ü  Integrating risk management into HACCP

ü  Case studies of risk management failures

üPractical Session: Conducting a risk assessment exercise 

Module 9: HACCP Certification and Audits

ü  Preparing for HACCP certification

ü  Understanding the audit process

ü Common non-conformities and how to address them

üMaintaining certification and continuous improvement

ü  Practical Session: Simulating a HACCP certification audit 

Module 10: Advanced Topics in HACCP

ü  Emerging trends in food safety and HACCP

ü  Technology and automation in HACCP systems

ü  Crisis management and recall procedures

ü  Leadership and team dynamics in HACCP implementation

ü  Practical Session: Developing a crisis management plan

Requirements

ü  Participants should be reasonably proficient in English. 

ü  Applicants must live up to Phoenix Center for Policy, Research and Training admission criteria.

Terms & Conditions

1. Discounts: Organizations sponsoring Four Participants will have the 5th attend Free

2.    What is catered for by the Course Fees: Fees cater for all requirements for the training – Learning materials, Lunches, Teas, Snacks and Certification. All participants will additionally cater for their travel and accommodation expenses, visa application, insurance, and other personal expenses.

3.    Certificate Awarded: Participants are awarded Certificates of Participation at the end of the training.

4.    The program content shown here is for guidance purposes only. Our continuous course improvement process may lead to changes in topics and course structure.

5. Approval of Course: Our Programs are NITA Approved. Participating organizations can therefore claim reimbursement on fees paid in accordance with NITA Rules.

Booking for a Course

Simply send an email to the Training Officer on training@phoenixtrainingcenter.com and we will send you a registration form. We advise you to book early to avoid missing a seat to this training.

Or call us on +254720272325 / +254737566961

Payment Options

We provide 3 payment options, choose one for your convenience, and kindly make payments at least 5 days before the Training start date to reserve your seat:

1. Groups of 5 People and Above – Cheque Payments to: Phoenix Center for Policy, Research and Training Limited should be paid in advance, 5 days to the training.

2.    Invoice: We can send a bill directly to you or your company.

3.  Deposit directly into Bank Account (Account details provided upon request)

Cancellation Policy

1.    Payment for all courses includes a registration fee, which is non-refundable, and equals 15% of the total sum of the course fee.

2.    Participants may cancel attendance 14 days or more prior to the training commencement date.

3.    No refunds will be made 14 days or less before the training commencement date. However, participants who are unable to attend may opt to attend a similar training course at a later date or send a substitute participant provided the participation criteria have been met.

Tailor Made Courses

This training course can also be customized for your institution upon request for a minimum of 5 participants. You can have it conducted at our Training Centre or at a convenient location.

For further inquiries, please contact us on Tel: +254720272325 / +254737566961 or Email training@phoenixtrainingcenter.com  

Accommodation and Airport Transfer

Accommodation and Airport Transfer is arranged upon request and at extra cost. For reservations contact the Training Officer on Email: training@phoenixtrainingcenter.com or on Tel: +254720272325 / +254737566961