APPLICATION HAZARD ANALYSIS CRITICAL CONTROL POINT

INTRODUCTION

HACCP is a quality assurance system that bases the awareness or appreciation of the danger (hazard) may arise or occur at various points or stages of production, therefore it is necessary to control to control the hazards that may occur. Pengenadalian independent steps in the management of food quality can be done through the application of Hazard Analysis Critical Control Point (HACCP). HACCP is essentially an approach to identify and quantify specific hazards for prevention in order to ensure food safety. Besides, HACCP is a tool (tools) that can be used in measuring the level of hazard, risk assessment and establish guess the right size in terms of supervision with an emphasis on prevention and control in food processing. Another thing, the HACCP approach can be adapted to the development of the design, procedures, processes and technology of food processing. For the application of HACCP in companies that make food processing is a requirement that can’t be negotiable in producing safe food for consumers.

BENEFIT
After following this training the participants should be able to:

1. Defining the meaning of HACCP
2. Knowing the principles of HACCP
3. Applying the principles of HACCP in all stages of food production in the management process
4. Knowing Poissoning Food and Travel Food

COURSE OUTLINE

1. Introduction, Definition and Limitations
2. Food Poissoning
3. Food trips
4. Principles of HACCP
5. On receipt of the application of HACCP in food raw materials receiving area
6. The application of HACCP in food storage materials in the warehouse
7. The application of HACCP in food processing in the kitchen
8. The application of HACCP in food preparation in restorant
9. Comparative studies the application of HACCP

INSTRUCTUR

Minta Harsana, A.Par, M.Sc and Team

PRICE

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