HACCP Training

INSTRUCTOR: Gözde Yeşildere

OBJECTIVE OF THE TRAINING

The goal of this training is to provide the necessary technical knowledge for the proper implementation of HACCP plan requirements expected in GFSI-approved standards such as Codex Alimentarius, BRCGS, and FSSC 22000. It includes facilitating the application of knowledge through practical examples and fostering and enriching the HACCP team spirit.

CONTENT OF THE TRAINING

The main topics of the training are as follows:

1.1 What is HACCP?
1.2 History of HACCP
1.3 The Role and Importance of HACCP in FSSC 22000 and BRCGS
1.4 HACCP Team
2.1 HACCP Flow Diagram
2.2 What is a Hazard? Definitions and Categories of Hazards
2.3 What are Likelihood, Severity, and Risk?
2.4 Hazard Assessment
2.5 Control Measures and PRP Plans
2.6 Identification of CCPs and oPRPs
2.7 Monitoring Plans for CCPs and oPRPs
2.8 Validation of CCPs and oPRPs (Verification)
2.9 Verification Plans for CCPs and oPRPs (Validation)
2.10 Examples from Audits
3.0 Common HACCP Plan Mistakes and Their Consequences
3.1 What to Do to Maintain a Living HACCP Plan?
3.2 Teamwork Exercises for HACCP Implementation
3.3 Team Building Games (Drama Activities for In-person Training Only)

AT THE END OF THE TRAINING

At the end of this training, participants will have a basic understanding of HACCP plans, enabling them to establish and manage this system within their organizations. The drama exercises during the training will enhance their motivation and enrich the spirit of teamwork.

PARTICIPANT PROFILE

All employees in Senior Management, Management, Quality, R&D, Production, Warehouse, Logistics, Human Resources, Finance, and Distribution Services are eligible to participate.