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PRINCIPLES OF HACCP -Hazard Analysis and Critical Control Point

 

PRINCIPLES OF HACCP -Hazard Analysis and Critical Control Point


PRINCIPLES OF HACCP:

            1. Identify the hazards
            2. Determine the critical control points (CCPs)
            3. Establish critical limit(s)
            4. Establish a system to monitor control of the CCP
            5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
            6. Establish procedures for verification to confirm the HACCP system is working effectively
            7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

Benefits of HACCP:


FOOD SAFETY OVERVIEW :

EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. However, having a good understanding of food safety practices is not only a legal requirement, it is also essential in protecting the health of both consumers and food handlers.

AOSH UK offers the following Food Safety qualifications:

 

  1.   AOSH UK -Level 2 Award in Food Safety Catering
  2.  AOSH UK -Level 2 Award in Food Safety Manufacuring
  3. AOSH UK - Level 2 Award in Food Safety Retail.
  4. AOSH UK - Level 2 Award in Principles of HACCP.
  5. AOSH UK - Level 2 Award in HACCP based Food safety System in manufacuring.
             Duration:3 Days
             Fee:13,000 INR 

 

 

  1. AOSH UK-level 3 Award  in Food Safety Supervision For  Catering.
  2. AOSH UK- Level 3 Award in Food Safety Supervision For Manufacuring.
  3. AOSH Uk - Level 3 Award in Food Safety Supervision For Retail.
             Duration: 3 Days 
             Fee:18,000 INR 

  1. AOSH UK -Level 4 Award in Managing Food Safety in Catering.
  2. AOSH UK- Level 4 Award in Food Safety Management for Manufacuring.
          Duration: 3 Days 
          Fee: 18,000 INR 

Learners will build an understanding on the importance of safe food handling practices and keeping foods safe. Topics covered include: food safety laws, types of contamination and the associated risks, bacteriology, personal hygiene, safe food handling practices and more.


CONTACT US FOR MORE DETAILS..
Ms.Manimekalai  - HSE Adviser | Aim Vision Safety Training & Consulting
t: 044 42140492
m: 91 9047276591
e: training@aimvisionsafety.co.in
#286,First Floor,GST Road,
Chromepet, Chennai 600 044 (Above Vodafone Showroom)

www.aimvisionsafety.co.in
www.isoauditorcourse.in
www.aimvisionsafety.com










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Location: 286, 1, Grand Southern Trunk Rd, Kamarajar Nagar, Pallavaram, Chennai, Tamil Nadu 600043, India

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