HACCP

Rp1.500.000

Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc

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Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc

Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc

 

Course Overview

Aims & Objectives

  • Memberikan prinsip & pedoman GMP yg dapat diterapkan di seluruh rantai pangan
  • Memberikan panduan tentang penerapan prinsip HACCP
  • Memperjelas hubungan antara GMP & HACCP
  • Mampu menjadi auditor & mensupport kelulusan Audit

Learning Outcome

  • Memperoleh pemahaman interpretasi Prinsip dan Kriteria HACCP & IA
  • Memperoleh pemahaman mengenai standar-standar yang mengatur HACCP & IA
  • Mengetahui strategi yang efektif untuk menerapkan HACCP & IA
  • Menambah wawasan dengan adanya diskusi studi kasus dengan organisasi lain
  • Mampu mengimplementasikan standar HACCP & IA pengembangannya secara efektif sesuai dengan bidang usaha yang dijalani
  • Membangun manajemen mutu perusahaan yang tepat guna dan efektif diterapkan diperusahaan

Who Should Attend

  • Wakil Manajemen.
  • Pemilik proses kunci.
  • Supervisor yang terlibat dalam proses produksi.
  • Departemen QC / QA.
  • Penyedia Jasa / Penjualan Makanan / Restoran.

COURSE OUTLINE

  • Pengenalan pentingnya keamanan pangan, HACCP & GMP Codex
  • Bagian 1 :Good Hygiene Practices
    1. Introduction & Control Of Food Hazards
    2. Primary Production
    3. Establishment – Design Of Facilities & Equipment
    4. Training & Competence
    5. Establishment Maintenance, Cleaning & Disinfection, And Pest Control
    6. Personal Hygiene
    7. Control Of Operation
    8. Product Information & Consumer Awareness
    9. Transportation
  • Bagian 2: Hazard Analysis And Critical Control Point (Haccp) System & Guidelines For Its Application
  • Pembahasan terkait internal audit sesuai ISO 19011:2018

LEARNING AND TEACHING

Teaching Methods

  • Video & Konsultasi

Study time allocation

Efektif belajar mandiri : 8 Jam

Jam kontrak trainer : Office Hours (08.00-17.00)