Programme:

• History, objectives, justification and importance of the HACCP system and definition of the Codex Alimentarius.

​• Development of Codex Alimentarius prerequisites and detailed study of each.

• Guidelines for the correct drafting of a Quality Management System document.

• Hazard definition, infective dose, foodborne diseases (ETAS), hazard classification, extrinsic and intrinsic factors of bacterial proliferation. Pathogens, fungi, yeasts, viruses and parasites in the food industry.

• Chemical and physical contaminants in the food industry.

• HACCP Principles, HACCP Equipment Assembly, Product Description, Description of Likely Food Consumer Proposed Use, Flowchart Development, Flowchart Verification.

• Documentation and maintenance of records. •  Establishment of efficient records and revisions of documents. 

• Internal audits, review through internal audits, assembly of audit reports and audit practices.