HACCP Level 3 for Food Manufacturing Training

January 26, 2013
9am – 5pm
Ascott, Makati City

Fee: Php 5,000.00 / person plus 12% VAT

• Early Registration Payment: Ten-Percent (10%) Discount if PAID thirty (30) days before the training date
• Group Discount: Five-Percent (5%) on Three (3) or More Participants

 
 
 
 
[tabs slidertype=”left tabs”]
[tabcontainer]
[tabtext] About [/tabtext]
[tabtext] Course Outline [/tabtext]
[tabtext] Facilitator [/tabtext]
[tabtext] Bank Details [/tabtext]
[/tabcontainer]
[tabcontent]
[tab]

Course Description:

Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.

This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures. It is aimed primarily at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers.

Participants will gain the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.

The course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial for those responsible for implementing, contributing or reviewing HACCP systems.

Objectives of the Course:

Participants will gain the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.

Who should attend:

The course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial for those responsible for implementing, contributing or reviewing HACCP systems.

[/tab]

[tab]

Course Outline

• Food Safety Management
  • Define the term hazard as it relates to food
  • Describe the nature and variety of food hazards and the implications of failing to control them
  • State the benefits of an organised food hazard identification and control system
  • State the legal requirements for a food safety management procedure based on the Codex principles of HACCP
• Food Safety Management
  Preliminary Procedures
  • Describe the policies, standards and prerequisites for HACCP
  • Explain the requirements and skills of a HACCP team
  • Describe the product including its intended use, at-risk consumer groups and the scope of potential hazards
  • Produce a suitable process flow diagram
  • Explain the importance of on-site confirmation of the process flow diagram.
• The Development of HACCP-based Procedures
  • Detail the techniques involved in planning, analysing and documenting a HACCP plan

[/tab]

[tab]
NIDA U. AUTOR

A graduate of BS Chemistry from the University of Sto. Tomas and Master of Science in Soil Science from the University of the Philippines, Los Banos, Laguna.

She has worked as Research Chemist at the International Rice Research Institute (IRRI) where she has written numerous published papers in various technical fora in the field of rice research.

A Laboratory Head at Manila B-Meg Plant of San Miguel Corporation where she has helped established laboratory systems following ISO/IEC Guide 25; Analytical Services Laboratory Manager of La Tondena Distillers where she spearheaded the ISO/IEC 17025 Certification, established quality systems and GMP standards.

As a Skin Care Development Manager for Asian Regional Technology Center of Colgate Palmolive, she has developed and managed the Quality Assurance, Health and Safety Programs that consistently met all the Colgate ISO standards, developed and validated new test methods to support the timely launch and more aggressive claims for new oral care, personal care and fabric care products all over Asia, assisted Colgate plants in Thailand and Vietnam in developing and quality systems following GMP and HACCP standards and Colgate Laboratory Standards. Awarded Colgate Palmolive’s prestigious “The Chairman’s You Can Make a Difference Program” (YCMAD) for improving the product development process for detergents that reduced turnaround time and increased efficiency.

Has served as Laboratory Manager for First Analytical Services and Technical Cooperative (FAST Laboratories) and spearheaded the accreditation of the Cubao Laboratory for ISO/IEC 17025 Standards, quality systems for Batangas laboratory following ISO/IEC 17025 standards.

She has served as a Consultant for Global Quality Consulting, Audited manufacturing plants in China, Korea and Thailand for conformance to GMP, HACCP and Risk Assessment, Conducted GMP training for the personnel of manufacturing plants in China.

[/tab]

[tab]

Banco de Oro (BDO)

Account Name: AGUILA GROUP COMPANIES (AGC) DEVELOPMENT CORPORATION

Account Number: (Peso) 00 222 800 0844

Bank Address: East Mansion Townhouse, Elisco Road, Sto Rosario, Pateros

Swift Code: BNORPHMM

[/tab]
[/tabcontent]
[/tabs]