Warapa

After successful completion of the activity, the participants:

1. Identify and critically evaluate food safety hazards and determine their significance as risks to public health in food operations and products
2. Analyse the relationship between prerequisite programmes, GMP  and HACCP systems.
3. Apply GMP and HACCP methodology to a food operation in order to develop a HACCP plan.
4. Critically evaluate alternative approaches to HACCP implementation in food operations.
5. Perform HACCP and food safety management system verification, including design, planning and execution of appropriate verification programmes.
6. Apply some of the tools and techniques for managing projects and change in the context of the design and implementation of a HACCP project.
7. Synthesise and apply relevant food safety and/or food standards legislation to different industry sectors and international settings.

1. Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application [Annex to CAC/RCP 1-1969, Rev 3 (1997)]

2. Notermans, S., et al. The HACCP Concept: Identification of Potentially Hazardous Microorganisms. Food Microbiol. 11:203-214, 1994.

3. Pierson, M.D. and Corlett, D.A., Jr. Editors. HACCP Principles and Applications.

4. Stevenson, K.E. and Bernard, D.T. Editors. HACCP: A Systematic Approach to Food Safety. 3rd Edition. The Food Processors Institute, Washington, D.C., 1999.

5. Van Nostrand Reinhold, New York, 1992.

6. FAOs official training manual: http://www.fao.org/docrep/W8088E/W8088E00.htm

No limitation to number of participants

Fee according to expenses and expected number of participants