Laboratories
Hazard Analysis and Critical Control Points (HACCP)
An applied programme in preparing, implementing and verifying a Hazard Analysis and Critical Control Point (HACCP) plan, following the twelve steps and seven principles in the General Principles of Food Hygiene of the Codex Alimentarius Commission, with a workshop in which participants build a plan for a real product.
Overview
About the programme
Duration
3 days
Training hours
9 hours
Delivery
Training hall · Virtual · At your premises
Language
Arabic or English
Objectives
Training outcomes
- Explain the seven HACCP principles, the twelve steps of its application, and the prerequisite programmes it rests on.
- Form a HACCP team, describe the product and its intended use, and prepare a process flow diagram and verify it on site.
- Analyse biological, chemical and physical hazards, assess their severity and likelihood, and identify control measures.
- Determine critical control points with the decision tree, and set critical limits, monitoring procedures and corrective actions.
- Establish validation, verification and record-keeping procedures, and review the plan when changes occur.
Content
What the programme covers
Day 1: foundations and preliminary steps
- The origins of HACCP and its basis in the General Principles of Food Hygiene (CXC 1-1969), and the food safety regulatory framework in Saudi Arabia: the Food Law and the role of the Saudi Food and Drug Authority.
- Prerequisite programmes and good manufacturing and hygiene practices, and their relationship with the HACCP plan.
- The five preliminary steps: the team, product description, intended use, the process flow diagram and its on-site verification.
Day 2: hazard analysis and critical control points
- Principle 1: analysis of biological, chemical and physical hazards and allergens, assessment of severity and likelihood, and control measures.
- Principle 2: determining critical control points with the decision tree.
- Principles 3 and 4: critical limits and their scientific basis, and monitoring procedures.
Day 3: corrective action, verification and the workshop
- Principles 5, 6 and 7: corrective actions, validation and verification, and documentation and record keeping.
- Workshop: preparing, presenting and reviewing a HACCP plan for a real product, followed by the assessment.
Who it is for
Target audience
HACCP and food safety team members, quality and production officers in food plants and catering establishments, and those assigned to prepare or review a HACCP plan.
Method
Delivery method
Short lectures and a group workshop in which participants build a complete HACCP plan for a defined product. The workshop can be built on one of the organisation’s products if it sends the centre the product description and process flow diagram before the programme. Delivered in person or online, in Arabic or English.
Questions
FAQ
How does this programme differ from the ISO 22000 food safety management system programme?
This programme concentrates on the HACCP plan itself: hazard analysis, determining critical control points and their limits, monitoring and verification. The ISO 22000 programme covers the whole management system the HACCP plan sits within: context, leadership, planning, support, operation, performance evaluation and improvement.
Can we work on our own products in the workshop?
Yes. If the organisation sends the centre the product description and process flow diagram before the programme, the workshop is built on it and participants leave with a draft plan that can be completed on site.
A programme tailored to your organisation
The duration and topics of the programme are adjusted to the organisation's needs, and it is delivered at its site, in a training hall arranged by the Center, or virtually.