Ir Arriba

Regional HACCP training and the provision of Technical Assistance to Private Sector Companies

Event Date
2016-07-11
City
Castries
Country

Descrição

Objective

Continuation of the programme of assisting selected private sector companies to develop and implement HACCP plans. Persons who receive training in Phase 1 will be mentored to deliver these HACCP trainings.

Learning Objectives

  • Understanding the initial tasks involved in developing HACCP plans and the Principles of Hazard Analysis and Critical Control Points.
  • ID potential biological, chemical and physical hazards for a specific product and process.
  • Evaluate the significance of the potential hazards to determine those that will be addressed in a HACCP plan.
  • Understand the Principles of Critical Limits, Monitoring Critical Control Points, Corrective Actions, Verification and Validation and Record Keeping.
  • Identify and define the critical limits for each CCP.
  • Identify monitoring procedures for each CCP.
  • Develop corrective actions for deviations from critical limits.
  • Outline appropriate verification and record keeping activities for each CCP.
  • Broad understanding of CODEX and US food safety regulations.

Participants

Twenty five (25) participants from Bahamas, Haiti, St Vincent and the Grenadines and Saint Lucia.

Cronograma

Fecha - Hora Actividad Expositores