Purpose of Training:
It is a system that includes the applications of the HACCP system and the HACCP system application guide, established by the Global Organizations FAO and WHO, which the Codex Alimentarius Commission recommends to comply with for food safety in food products in international trade. It is possible for this food safety system, HACCP, not to be a technical obstacle in exports and to spread in the international market and in our country's market, with the implementation of this system. The HACCP system is one of the criteria required by the Ministry of Agriculture for food production sites. The Ministry requires HACCP Certification and practices for the "Business Registration Certificate" it issues to organizations. The conditions, which were previously required through certificates such as Food Production, Registry and Registration Certificate, have been defined with a single certificate under the name of "Business Registration Certificate" since 2012. In this context, the way to certify and implement the HACCP system for food facilities is to receive HACCP basic training and develop and implement their own HACCP system and plans.
Content of the Training:
•National Legislation
•Establishment of HACCP System
•HACCP Training modules
-Information about the history of the HACCP system
-Informing about international and Turkish Food Codex principles for the implementation of the HACCP system
-Creation of HACCP team
-Identification of the product and description of the intended use
-Creation of the flow chart and on-site confirmation of the flow chart
-Listing the potential hazards related to each step, conducting hazard analysis and taking necessary precautions to control the identified hazards
-Identification of critical control points
-Determining critical limits for each critical control point
-Establishing a monitoring system for each critical control point
-Identification of corrective actions
-Determining verification procedures
-Determining documentation and record keeping
•Hazard Analysis and HACCP Plan Development and general applications of the System.
Participant Profile: Managers who will ensure the establishment and implementation of the HACCP System, managerial personnel with food knowledge who will establish and implement the system, businessmen, representatives of organizations representing the sector such as unions and associations; Members serving in sector commissions of non-governmental organizations such as consumer associations.
Exam: Exam can be taken at the end of the training.
Trainer: Provided by our International Chief Auditor and Training Experts. Announced Before Training.
Training Date: Announced Before Training.
Training Duration: 1 or 2 days.
Training Location: Our Company Training Halls or Announced Before the Training.
Certificate: At the end of the training, a certificate is given to those who attended the training.
Türkçe
English