Service background
On February 15, 2012, the state certification and Accreditation Administration of China issued announcement No. 35 of 2011 on the issuance of documents related to HACCP system certification, further improving the HACCP certification system and standardizing the certification work. Based on the theory of HACCP, the Chinese version of HACCP (china-haccp for short) was issued, with the certification standard of GB / T 27341-2009 General requirements for food production enterprises of hazard analysis and critical control point system and GB 14881-2013 general health code for food production of national food safety standard indicate that HACCP has officially become a complete food safety assurance system in China. In 2015, China HACCP was recognized by GFSI (Food Safety Initiative).
Curriculum revenue
1、 Understand the importance of food safety management.
2、 Understand the requirements of GB / T 27341-2009 and GB 14881-2013, and understand the difficulties and key points.
3、 Understand and learn the prerequisite plan of HACCP - GMP & SSOP.
4、 Understand and learn the problems that should be paid attention to in effective audit and improve audit skills.
Prelect object
1、 HACCP team members
2、 Personnel in charge of quality, production, procurement, sales, equipment, management, etc. in the food industry
Syllabus
Chapter I background of China HACCP and GB / T 27341
Chapter II prerequisite plan of HACCP
1. Overview of GMP / GB 14881
2. Health standard operation procedure (SSOP)
3. Human resources assurance plan
4. Identification and traceability plan / product recall plan
5. Emergency plan
6. Food protection plan
Chapter III recognition of food safety hazards
Chapter IV HACCP principle
1. Principle I hazard analysis and control measures
2. Principle 2 identify key control points
3. Principle 3: determine key limits
4. Principle 4 establish the monitoring system of key control points
5. Principle 5: establish corrective measures
6. Principle 6 HACCP verification procedure
7. Principle 7 establish document and record keeping system
Chapter V establishment of HACCP system
1. Preliminary steps
2. Hazard analysis and control measures
3. Determination of key control points (CCPs)
4. Determination of critical limit (CL)
5. Monitoring and rectification
6. Confirmation and verification of HACCP plan
Chapter VI internal audit
1. Introduction to internal audit
2. Internal audit skills
Chapter 7 simulation training and explanation
Chapter VIII Q & A and discussion
