Requirement Good Hygiene Practices (GHPs) & HACCP revised in 2022 : 1 D

Requirement Good Hygiene Practices (GHPs) & HACCP revised in 2022 : 1 D

Course Summary:

This course enables participants to discuss the changes from revised in 2020 and 2022 and reinforce understanding of the general principles of the requirements of GENERAL PRINCIPLES OF FOOD HYGIENE.

This Standard has two parts, Good Hygiene Practices (GHPs) and Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application.

Active learning will be used throughout the case study to encourage critical thinking and help explain how auditors will audit against the Standard.

Session Agenda/Timings

วันและเวลา	หัวข้อการอบรม
Day 1 9.00 - 12.00	GENERAL PRINCIPLES parts, Good Hygiene Practices (GHPs) & Management commitment to food safety GOOD HYGIENE PRACTICES 7. INTRODUCTION AND CONTROL OF FOOD HAZARDS 8. PRIMARY PRODUCTION 9. ESTABLISHMENT – DESIGN OF FACILITIES AND EQUIPMENT 10. TRAINING AND COMPETENCE 11. ESTABLISHMENT MAINTENANCE, CLEANING AND DISINFECTION, AND PEST CONTROL 12. PERSONAL HYGIENE 13. CONTROL OF OPERATION 14. PRODUCT INFORMATION AND CONSUMER AWARENESS 15. TRANSPORTATION
13.00-16.00	HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION 16. INTRODUCTION TO HACCP 17. Principles of the HACCP system 18. GENERAL GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM 19. APPLICATION
16:00 - 16:30	Wrap up and review

Target Audience

-Technical Managers and personnel (including those from retailing and manufacturing)
-Quality Managers and personnel
-Operations Managers
-Internal audit personnel
-Importers and exporters of food products
-Foodservice staff
-Industry Consultants
-HACCP Team