1 / 1

HACCP TRAININGS IN KERALA

1. Understanding the requirements: Learn about HACCP principles and requirements through certified training programs. Understand food safety hazards, risk analysis, and control measures as per international standards.<br>2. Establish a HACCP team: Form a multidisciplinary team of experts with knowledge of the product and process. They will be responsible for developing and maintaining the HACCP plan.<br>

foodsafety
Download Presentation

HACCP TRAININGS IN KERALA

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. STEP BY STEP GUIDE TO GETTING CERTIFIED IN HACCP TRAINING IN KERALA 1. Understanding the requirements: Learn about HACCP principles and requirements through certified training programs. Understand food safety hazards, risk analysis, and control measures as per international standards. 2. Establish a HACCP team: Form a multidisciplinary team of experts with knowledge of the product and process. They will be responsible for developing and maintaining the HACCP plan. 3. Conduct a hazard analysis: Identify potential biological, chemical, and physical hazards in the food production process. Assess the risks associated with each hazard and determine preventive measures. 4. Determine Critical Control Points (CCPs): Identify the points in the process where control is essential to prevent or eliminate hazards, ensuring food safety. 5. Establish Critical Limits: Define acceptable safety limits for each CCP, such as temperature, pH, time, or other measurable criteria. 6. Monitoring Procedures: Develop methods to regularly monitor CCPs, ensuring they stay within established critical limits. This may include visual inspections, measurements, and continuous monitoring. 7. Corrective Actions: Define actions to be taken when monitoring indicates a deviation from critical limits. Ensure these actions effectively address the hazard and prevent recurrence. 8. Record Keeping: Maintain accurate and complete records of all HACCP activities, including hazard analysis, CCP monitoring, corrective actions, and verification procedures. Reach digitalia certifications for the best training for HACCP in Kerala. For more information Visit https://digitaliacertifications.com/ Email Us: info@digitaliacertifications.com Call 984 66 400 50.

More Related