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Hazard Analysis and Critical Control Points (HACCP)


Course Fee $95.00

No. of Places 15 of 15

Start September 02, 2018

End September 02, 2018

Location Erbil

MSELECT Academy is delivering an introductory course conforming to the requirements of HACCP Food Safety Level 1. The course is given over 1 day, you will learn how to prepare, handle or serve food as part of your job. It can be taken as a stand-alone course to meet legal requirements that all food handlers are trained in food safety, or it can be a stepping stone to becoming a Food Safety Supervisor.

The content of the course ensures that individuals are aware of their responsibilities as a food handler, and provides comprehensive information about personal hygiene and best practice for ensuring food safety.

The course provides information about Biological, Physical and Chemical Hazards. It defines Food poisoning and Allergens and their effect on the human body. It provides information on using color coding for cutting boards. Conditions for Bacterial growth are discussed and common bacteria are listed. Then the legislative requirements for food safety are examined. Contamination and Cross- Contamination are defined. Preventive measures at Food Receiving, Storing and Transporting Food are discussed. Personal Hygiene, Cleaning/Sanitizing and Pest are preventive control measures. Definitions related to Food Safety are defined.

 

Content

  • Pre-Requisite Program is defined and how it supports HACCP Plan.

  • Preparatory HACCP steps are discussed in detail including Critical Control Points and their management.

  • HACCP is defined and the seven HACCP steps for food safety are discussed

 

Outcomes

This course will enable participants to:

  • Describe what Food Hazards are and how food poisoning is caused

  • Maintain good personal hygiene and clean work environment while working in a food business

  • Know what factors bacteria need to grow and how we can control their growth

  • Know colour coding and zoning importance in preventing cross contamination

  • Be aware about food allergens and the importance of allergens controls

  • Gain knowledge of HACCP Plan and its application in ensuring Food Safety

 

Learning Objectives

  • Biological, Physical and Chemical Hazards.

  • Food poisoning and Allergens and their effect on the human body.

  • Color coding for cutting boards.

  • Conditions for Bacterial.

  • Legislative requirements for food safety

  • Pre-Requisite Program is defined and how it supports HACCP Plan:

    • Contamination and Cross- Contamination are defined.

    • Preventive measures at Food Receiving, Storing and Transporting Food are discussed.

    • Personal Hygiene,

    • Cleaning/Sanitization and

    • Pest Control.

  • Definitions related to Food Safety are defined.

  • Preparatory HACCP steps:

    • Management commitment,

    • Assembling HACCP Team,

    • Describing the Product,

    • Identifying intended use,

    • Construction a Flow Diagram and,

    • On-site verification of Flow Diagram.

  • 7 Principles of HACCP:

    • Principle 1 – Identification of hazards, hazard assessment and establish control measures

    • Principle 2 – Determine Critical Control Point (CCP)

    • Principle 3 – Establish Critical Limit

    • Principle 4 – Determine a monitoring system for CCP

    • Principle 5 – Determine Corrective Actions

    • Principle 6 – Establish a verification system

    • Principle 7 –Establish a documentation and record system

 

This course is intended for:

This course is for those who are or wish to prepare themselves to work a food environment as food handlers, waiting staff/ service staff.

 

When and where is it?

You can attend the HACCP 1 course on Sep 2nd  2018; it will take place at Mselect Academy‘s training center in Erbil at 9:00-5:00 PM.

 

How can I register for the HACCP 1?

You can register by emailing training@mselect.iq with the following details:

Full Name:

City/Town:

Email Address:

Phone number:

Name of the course:

For more information, please call 066 261 4455 or 0771 994 5097.

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