Location

Productivity and Quality Institute - Alexandria

Objectives

• At the end of this Course, the trainees will be able to:• Understanding the differences between HACCP and HARPC• Identification of process preventive controls (CCPs) and applying critical limits to control identified hazards• Identification of other preventive controls (PCs) such as allergen, sanitation and supplier controls at each applicable step and applying the parameters and values to support control of the identified hazarda

Outcomes

• Establish the Monitoring of critical limits or parameters and values to ensure the process stays in control• Taking corrections, assigning corrective or preventative actions when control is compromised• Verifying/Validating that the HACCP/HARPC plan is being applied and working as intended• Developing documents and records to demonstrate that the Food Safety Plan is operating effectively

Course Contents

• HARPC vs. HACCP• FSMA Preventive Controls rule – Overview• Risk Analysis• Developing a HARPC System • Qualified Individual• Hazard Analysis• Preventive Controls Overview• Managing the HARPC System • Review of the Food Safety Plan• Implementing HARPC: Case Study