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    Lu Food Safety and Haccp (Final)

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    cristo maltos
    This one-day course covers key concepts in food safety and Hazard Analysis Critical Control Point (HACCP). The course will provide lectures on food safety management, hazards, and developing a HACCP plan. Participants will learn about prerequisite programs, hazard analysis, identifying critical control points and monitoring procedures. Breakout group activities will allow practicing the development of HACCP plans. The course is intended for food industry professionals including managers, quality staff, regulators, and educators.

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    Lu Food Safety and Haccp (Final)

    Uploaded by

    cristo maltos
    5 views1 page
    This one-day course covers key concepts in food safety and Hazard Analysis Critical Control Point (HACCP). The course will provide lectures on food safety management, hazards, and developing a HACCP plan. Participants will learn about prerequisite programs, hazard analysis, identifying critical control points and monitoring procedures. Breakout group activities will allow practicing the development of HACCP plans. The course is intended for food industry professionals including managers, quality staff, regulators, and educators.

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    This one-day course covers key concepts in food safety and Hazard Analysis Critical Control Point (HACCP). The course will provide lectures on food safety management, hazards, and developing a HACCP plan. Participants will learn about prerequisite programs, hazard analysis, identifying critical control points and monitoring procedures. Breakout group activities will allow practicing the development of HACCP plans. The course is intended for food industry professionals including managers, quality staff, regulators, and educators.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5 views1 page

    Lu Food Safety and Haccp (Final)

    Uploaded by

    cristo maltos
    This one-day course covers key concepts in food safety and Hazard Analysis Critical Control Point (HACCP). The course will provide lectures on food safety management, hazards, and developing a HACCP plan. Participants will learn about prerequisite programs, hazard analysis, identifying critical control points and monitoring procedures. Breakout group activities will allow practicing the development of HACCP plans. The course is intended for food industry professionals including managers, quality staff, regulators, and educators.

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    HACCP and Food Safety

    One-Day Short Course


    13 April 2015

    Introduction

    Short Course Programme

    This is a basic course in general food safety and Hazard Analysis


    Critical Control Point (HACCP), a globally recognised food safety
    system that helps manufacturers produce safe food.
    Course participants will learn key concepts in food management
    necessary for ensuring the production of safe food and the
    prevention of hazards.
    This course is delivered through a combination of lectures and
    technical exercises by both skilled academic staff at Lincoln
    University and industry experts.

    Course contents and structure


    1. Lectures and technical worksheet sessions focus on improving
    and understanding food safety and its management; including
    information on the safe handling of food products, allergen
    control, and educational strategies to help with developing a
    food safety plan.
    2. HACCP topics include the development of prerequisite
    programmes, conducting hazard analyses, identifying critical
    control points and monitoring procedures, the establishment
    of critical limits and corrective actions, and verification and
    record keeping procedures.
    3. Breakout group activities will provide opportunities to
    participate in HACCP plan preparation.

    Who should attend?


    This course would be suitable for a wide range of food industry
    professionals, such as:
    Plant managers; HACCP coordinators; quality assurance/control
    personnel; sanitation supervisors and operators; Government
    regulators; food science/science students and food company
    staff in general across the value chain e.g. management, packers,
    wholesalers, processors, distributers, restaurateurs
    and educators.

    Department of Wine,
    Food and Molecular
    Biosciences

    Time

    Topic

    9.00am

    Role of HACCP in assuring food safety

    9.30am

    Good hygiene practice for safer food

    10.00am

    Sanitation for HACCP control

    10.30am

    Break

    11.00am

    Microbiological hazards

    11.30am

    Chemical and physical hazards

    12.00pm

    Hazard control

    12.30pm

    Break

    1.00pm

    Assembling the HACCP team

    1.30pm

    Product description

    2.00pm

    Food preparation flow diagram

    3.00pm

    Hazard analysis

    3.30pm

    Break

    4.00pm

    Identify CCP, HACCP critical limits,


    HACCP monitoring

    4.30pm

    HACCP verification and


    documentation

    Course details
    Cost: $199 excluding GST Includes
    course materials and certificate of
    completion. Lunch and refreshments also
    provided.
    Coordinator: Dr Malik Altaf Hussain,
    Senior Lecturer in Food Microbiology,
    Lincoln University.
    Address: RFH Building, Lincoln University,
    Lincoln, New Zealand.
    Registration and further information:
    Email foodsafety@lincoln.ac.nz
    Phone +64 3 423 0638

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