Day One:

HACCP Principles Definition of HACCP. Origin of HACCP. Benefits of HACCP. HACCP application. HACCP team. Food chain. HACCP flow diagram.

Day Two:
HACCP Principles

7 principles of HACCP. hazard analysis. Pre-requisites of HACCP. General Observations. Examples. HACCP Plan Evaluation.

Day Three:
ISO:22000:2005 Awareness Program

Definition of ISO. History of ISO. System Definitions. Benefits of ISO. FSMS Requirements. Clauses of ISO:22000:2005 ISO:22000:2005 certification audit process.

Day Four:
Food Contamination and Prevention
Food Hazards Types of bacteria, bacteria growth, survival & multiplications. Food borne diseases Food spoilage bacteria & food poisoning bacteria (Bacteria Viruses

Parasites Fungi) Critical Zone. Food Contamination, Food Poisoning & Cross contamination. Hazards detection and prevention. Food laws and regulations.

Day Five:
Personal and Food Hygiene

Definition of Hygiene. Personal Practices. Elements of good personal practices. Disease Control. Personal Hygiene. Food hygiene and maintenance. Visitors Guidelines. Guidelines for Sanitary Operation and Production . Elements of Building and Facilities. Elements of Warehouse Areas. Stock Location. Stock Rotation. Damaged Products Handling. Perimeter Inspection Line. Equipment and Utensil Design.