HACCP

Published on May 01 2020 // Uncategorized

HACCP

 

Description

Hazard Analysis Critical Control Points or HACCP is a food safety management system that is helpful to control and prevent risk of harm resulting from the processing of food and its supporting materials. We know that Indonesia is one of the largest food producers in the world because Indonesia is famous for the agrarian country. This triggers a higher risk of food security in Indonesia in particular so that the problems of food security this times to be an important spotlight that must be considered. All this has been evident from the number of cases of food poisoning that occur in the community. HACCP (Hazard Analysis and Critical Control Point) is a food safety system that must be applied in any industrial or food product processing services because HACCP has been shown to reduce the risk of food accidents that can occur. This system is used for both domestic and international. HACCP easily help you identify any kind of risk of contamination in the production process and then determine the mechanism of control. This training will provide an understanding of HACCP and to optimize the company’s ability to achieve the strategic goals of the company.

 

Objectives

After following the training, expected to participants were able to:

  1. Understand the concept of HACCP;
  2. Knowing the process of food production in the conditions assured;
  3. Analyze and be able to evaluate the production process of food/foodstuffs so they can know the potential dangers;
  4. Ensuring that the food produced hygienic and safe for consumption;

 

Materials

  1. The concept and basic principles of HACCP
  2. System Requirements for Food Safety (HACCP & ISO 22000: 2005)
  3. Basic aspects of the feasibility and implementation of the food safety system
  4. Hazard Analysis and process control of hazards
  5. Determination of the CCP (critical control points)
  6. The process of setting a critical limit
  7. Creating Documents and Procedures monitoring food safety
  8. Doing well as doing step determination of corrective action
  9. The process of verification of the food safety system and HACCP documentation
  10. Tips and tricks for the implementation of food safety system
  11. The process of certification of food safety (HACCP & ISO 22000) and certification agencies
  12. Case Study and Discussion

 

Participants

Personnel able to participate in the training:

  1. Staff, Supervisor, Manager or above the level of the Division of Research and Studies, or other divisions that require this training;
  2. Practitioners or professionals who want to increase knowledge about HACCP

 

Time

  •  29-30 June 2020
  • 8-10 July 2020
  • 28-30 July 2020
  • 12-14 August 2020
  • 18-19 August 2020
  • 9-11 September 2020
  • 28-30 September 2020
  • 14-16 October 2020
  • 26-28 October 2020
  • 11-13 November 2020
  • 9-11 December 2020
  • 22-24 December 2020
  • 29-31 December 2020

 

Place

  • Hotel Ibis Style Yogyakarta
  • Hotel Gino Feruci Bandung*
  • Hotel Sofyan Betawi Menteng Jakarta*
  • Hotel Ibis Style Kuta Circle Bali*
  • In House Training*

 

Facilities

  • Hard Copy Materials;
  • USB Flash disk;
  • Training Kits;
  • Coffee Break & Lunch;
  • Certificate;
  • Souvenir

 

Investment

  • Investment of Rp. 6000.000,- (Six million rupiah) per participants nonresidential
  • The price is not including taxes

 

Instructor

Sri Prasetyo, ST, MT. & Team

 

 

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