Advanced Food Hygiene and HACCP

This course is focused on how to perform a detailed audit of the HACCP systems of food and feed operations. It is designed to give participants a thorough understanding of the general approach to HACCP auditing and the techniques needed to perform an effective audit. This course is aimed at participants with a good existing knowledge of the HACCP principles. All workshops will be of 5 days duration and will include tutor presentations, group exercises, and a visit to a food/feed operation. The International Standard of food safety management systems (FSMS) (ISO 22000:2005) includes what made it the highest level of the activity of the International Organization for Standardization (ISO) in the field of food safety and hygiene. The uniqueness of ISO 22000:2005 is the main objective of its application to produce food products that don't cause any negative hygienic problems for the consumer. This will be achieved through the application of the standards that will control the food safety-related hazards during all the phases that form the food chain. This concept is called "Food Safety from Farm to Fork". Thus, the objectives of this course are to concentrate on the understanding of the philosophy, concepts, and elements of this International Standard which will enable the participants to plan, establish, implement, operate and maintain the food safety management system (FSMS). Their food organizations will then be able to properly comply with the standard, statutory, and regulatory. Also, the organizations will then be able to prove their ability to control all the hazards that may affect food safety and to assure that the produced food is healthy and safe. Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use mandatory juice, seafood, meat, and poultry HACCP programs as an effective approach to food safety and protecting public health. Meat and poultry HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries. The seven HACCP principles are included in the international system ISO 22000. This standard is a complete food safety management system incorporating the elements of prerequisite programs for food safety, HACCP, and quality management systems which together form an organization’s Total Quality Management.