HACCP- Hazard analysis and critical control point
The main assumption of the HACCP system is to focus on control during production instead of on the final product control. Therefore, HACCP takes into account factors such as:
- proper organization of work,
- safety and hygiene,
- compliance with the rules and principles of control,
- proper documentation.
The process includes collecting and assessing information about hazards, as well as assessing the conditions leading to their presence. After analyzing the collected data, decisions are made on which elements are important for food safety (in the production process) and should therefore be included in the HACCP plan. Threat analysis is the first principle of the HACCP system. The effectiveness of the system depends on the correctness of its implementation.
We divide threats into three categories:
- biological (including microbiological),
HACCP training – Hazard analysis and a critical checkpoint is aimed at people who are in contact with food production and processing during their work. Enterprises and their employees in such conditions are obliged to comply with restrictive sanitary regulations.
The training consists of the following modules:
- safety and hygiene in workplaces covered by the HACCP system
- personal hygiene
- temperature regulation
- receipt, storage and preparation of products
- allergens and their impact on human health
- preparing rooms
The training is conducted in an interactive way: presentation presentation,training material discussion as well as discussions with participants and discussing cases, answers to questions asked by participants. The course ends with an internal exam carried out by the trainer. After passing the test, the participant receives a certificate which is valid for one year.
Threat Analysis and a critical checkpoint takes one day. This is exactly a 6-hour course. The training program is determined each time after consultation with the client. When determining the details of the training, we take into account: the specificity of the workplace and the duties of employees. Before starting the training, we always try to analyze the workplace, used machines and devices, so that the course meets the participants’ working conditions as closely as possible.
The date and place are set individually. We regularly organize training in Rijswijk and Nijmegen. It is also possible to hold a training and exam at the customer’s premises if he has the right place and equipment. Please contact out office for details, dates and any other question related to this course.
for people who are in contact with food production and processing during their work
Rijswijk, Nijmegen or clients location (if you have a suitable location and equipment)
issued after passing the exam, certificate valid for 5 years
Dutch, English, German, Polish, Slovak, Greek, Lithuanian, French, Croatian, Romanian, Hungarian, Turkish, Arabic, Spanish, Portuguese, Italian, Bulgarian and Russian.
Free parking (at training centre locations)
Free lunch and coffee (at training centre locations)
Need of booking – group of min. 8 people, booking a date that must be agreed with the customer
Exam – theory