COURSE OUTLINE

Course Title : HACCP Awareness and Internal Auditing
Course Duration : 2 Days
DAY 1 : HACCP AWARENESS TRAINING BASED ON MS 1480:2007
Course Description :
Based on the seven HACCP Principles, HACCP Plan will be developed by engaging in a group case study. Four preliminary steps of HACCP, including developing a product description and process flow diagram, followed by an in-depth Hazard Analysis for a selected food product. Critical Control Point (CCP) is determined by using a CCP Decision Tree. Critical Limits, Monitoring, Corrective Actions,\ and Verification are explored while completing the HACCP Plan Summary. Strategies for implementing and maintaining HACCP Programs are also addressed. In the initial course, theory on developing HACCP Plan which includes seven HACCP Principles will be introduced to participant. Courses module are based on MS 1480:2007 Food Safety according to Hazard Analysis and Critical Control Point (HACCP) and Codex Alimentarius Guidelines CAC/RCP 1-1969, Rev 3 (1997) – HACCP System and Guidelines for its Application. Training will includes lecture and exercises.
Course Objectives :
1. To understand the 7 main principles of HACCP
2. To develop understanding on how to develop a HACCP Plan in order to identify, evaluate
and control food safety hazards in food industry.
3. To develop understanding on how to implement the HACCP standard in food industry.
Course Learning Outcomes :
Upon completion of this training, students should be able to:
 Understand the 7 main principles of HACCP.
 Identify, evaluate and control food safety hazards in workplace (Hazard Analysis).
 Develop HACCP plan and process flow diagram.
 Effectively use a Decision Tree to determine Critical Control Points.
 Identify and establishing Critical Limit.
 Establish monitoring, corrective action and verification activities.
HACCP Awareness and Internal Auditing
Course Content:
1. Chapter 1 : Introduction
a. Definition of HACCP and importance of HACCP in Food Industry.
b. Understanding development and requirement of HACCP System in Food Industry
c. HACCP Certified Body
2. Chapter 2 : Pre-requisites to HACCP
a. Why prerequisite programmes?
b. Specificity of HACCP System
3. Chapter 3 : Understanding Hazard
a. Hazard Definition
b. Types of Hazard
c. Sources of Hazard
4. Chapter 4: Understanding HACCP Principle
a. Assembling HACCP Team
b. HACCP Principle 1: Conduct hazard analysis
c. HACCP Principle 2: Determine critical control points (CCP)
d. HACCP Principle 3: Establish critical limits
e. HACCP Principle 4: Establish system to monitor control of CCP
f. HACCP Principle 5: Establish corrective action
g. HACCP Principle 6: Establish verification procedures
h. HACCP Principle 7: Establish documentation
HACCP Awareness and Internal Auditing
DAY 2 : HACCP INTERNAL AUDITING
COURSE OVERVIEW :
Internal Audit is one of the important elements to ensure that HACCP system is implemented continuously throughout the company. It is conducted to measure the effectiveness of the system and to evaluate the compliance of HACCP in all aspects related to production and quality control. Training will includes lecture, actual case study and group exercises.
LEARNING OBJECTIVE :
1. To highlight the purpose / objective of internal audit.
2. To provide understanding and guidelines on the key principle of internal audits.
3. To provide guidelines of managing internal audit programme.
4. To provide understanding on audit activities and documentation.
LEARNING OUTCOMES :
Upon completion of this training, students should be able to:
1. Highlight the objective of internal audit.
2. Understand the key principle of internal audits.
3. Plan for internal audit programme.
4. Conduct internal audit and prepare related documentation.
WHO SHOULD ATTEND?
 Students
 HACCP Team
 Production Supervisor / Executives
 QA/QC Personnel
 Food Technologists
 Food Manufacturer
 Food and Beverage Outlet
HACCP Awareness and Internal Auditing
COURSE CONTENT
1. SECTION 1 : Introduction
a) Purpose of Internal Audit
b) Type of Audit
c) Internal Auditors
2. SECTION 2: Managing Internal Audit
a) Planning and establishing audit program.
3. SECTION 3: Audit Activities
a) Overview
b) Initiating audit
c) Conducting Document Review
d) On-site audit
e) Internal Audit Report
f) Follow up audit