Our 2024 Modules are Revised and Upgraded

DATE

July 25-26, 2024

VENUE

via ZOOM Video Conferencing Application/platform

DURATION

2 days

PROPOSED PARTICIPANTS

Nutrition and Dietetics Section

TRAINING FEE

PhP 3,808.00 / pax
VAT Inclusive

In this internet age, consumers have become more informed, aware and vigilant when it comes to food safety. Unsafe food products resulting in food borne diseases and even death could suddenly go viral in the internet.

As a consequence, this could further result in loss of consumer confidence in the product and even closure by the relevant government agencies.

Food Safety Act of 2013 requires food business organization to provide assurance that food safety requirements are being implemented by any organization. Noncompliance to these requirements can lead to penalties, closure of the business and even imprisonment.

Implementing HACCP system will help your organization not only address food safety related issues but will also help you address government requirements.

HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing.

HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. HACCP system can aid inspection by regulatory authorities and promote international trade by
increasing confidence in food safety

OBJECTIVES

  • Appreciate the value of HACCP as a Risk-Based Approach for Food Safety
  • Understand the importance of the 12 steps for HACCP
  • Familiarize with the requirements of the international standard for HACCP coming from the Codex Alimentarius General Principles of Food Hygiene & from ISO 22000:2018
  • Awareness on the statutory and regulatory requirements of FDA and RA 10611 (Food Safety Act of 2013) for the establishment and implementation of HACCP.

CONTENT

  • Introduction to HACCP (Hazard Analysis
    Critical Control Point)
  • HACCP as per Codex Alimentarius & ISO
    22000:2018
  • RA 10611 requirement for HACCP
  • The 12 steps for HACCP
    Documentation requirements for
    HACCP under Codex Alimentarius
    and ISO 22000:2018
    TRAINING METHODOLOG

METHODOLOGY

Using animated presentations, the trainer will explain the requirements of HACCP and provide examples and templates on how the requirements can be effectively integrated to your operation.