Program Objective
To provide fundamental knowledge on how to establish and manage a system that controls food safety hazards to ensure the safety of food during consumption for any organization within the food production chain.
Training Content
- Explanation of basic concepts,
- Prerequisite Programs (PRP),
- Development of HACCP Plan,
- Overview and monitoring of basic food regulations,
- Validation, verification, and improvement of the food safety management system,
- Practical examples and exercises
Who Should Attend
Employees involved in Food Safety Management System activities within their organizations.
Duration
2 Full Days