Who is this training diploma for?
• Workers in the food manufacturing field
• Workers in the field of food quality and safety
• Those working in the cooking field
• Individuals wishing to work in these jobs
Training objectives
At the end of this program you will be able to:
• Familiarity with the concepts of food
safety, safe food, healthy and quality food, and sources of food supplies
• Familiarity with the six food safety
principles
• Learn about the history of the development
of the HACCP system and the importance of its application
• Familiarity with the seven principles of
HACCP
• Understanding the HACCP system and its
applications within food industry institutions
• Familiarity with the obstacles to
implementing the HACCP system
• Familiarity with the preliminary and
guiding steps for applying Nizam HACCP in food establishments
• Familiarity with the logical sequence of
steps for preparing the HACCP plan, the decision tree, and the manufacturing
process flow chart
• Familiarity with Good Hygiene Practices
(GHP)
• Familiarity with Good Manufacturing
Practices (GMP)
• Knowledge of Sanitation Standard Operating
Procedures (SSOPs)
• Familiarity with procedures for planning
food and drink menus in accordance with food safety and quality rules
• Knowledge of correct storage & issuing
procedures and rules
• Knowing the procedures followed when
wanting to monitor food quality and safety
• Knowledge of the documentation cycle for
HACCP system applications
o Hazard Analysis
o Identify Critical Control Points (CCP’s)
o Determine critical limits
o Establish procedures to monitor CCPs
o Establish the Corrective Action
o Establish effective record keeping systems
o Determine procedures to verify the
effectiveness of the system Establish Procedure to Verify that the HACCP System
is Working
1. A general introduction to the topic and objectives of the training course
2. The Concept of Food Safety
3. Identify the types of risks that threaten food safety and ways to deal with them
4. The difference between safe food, healthy food, and quality food and how to deal with them
5. Identify the sources of food contamination and how to deal with them
6. Personal hygiene and public health rules
7. Food safety principles
8. Learn about the history and origins of the HACCP system
9. Reasons for using the HACCP system
10. The Seven Principles of HACCP, which include:
11. Understanding the HACCP system and its applications within food industry institutions
12. The importance, benefits, and obstacles of applying the HACCP system
13. Preliminary and guiding steps for implementing the HACCP system in food establishments
14. The logical sequence of steps for preparing the HACCP plan
15. Decision tree and manufacturing process flow chart
16. Learn about the most important terms, abbreviations, and definitions related to the HACCP system
17. Good Hygiene Practices (GHP)
18. Good Manufacturing Practices (GMP)
19. Sanitation Standard Operating Procedures (SSOPs)
20. How to properly use a thermometer - tools for monitoring food quality and safety
21. Food Chain
22. Procedures for planning food and drink menus in accordance with food safety and quality rules
23. Procedures for purchasing and selecting suppliers and raw food materials
24. Procedures for receiving raw food materials
25. The correct methods for receiving various food raw materials, including:
o Fresh meat
o Frozen meat
o Frozen birds
o Meat and poultry products
o Fresh fish
o Frozen fish
o Shellfish and crustaceans
o Canned food
o Dairy and its products
o eggs
o Fresh vegetables and fruits
o Frozen vegetables and fruits
o Dry materials
o Oils and fats
o Single service tools
o Single-use materials
o Chemicals
26. Correct storage and issuing procedures and rules, which include:
o Specifications of storage areas and their equipment (dry materials stores - refrigeration - freezing)
o Classification of materials according to the principle of A, B, C, D Classification
o Exchange and storage methods FIFO/LIFO or FILO FEFO -
o Distribution and sanitary stacking of stored materials
o V-Shape Damage
o Item Label data card
o Temperatures for storing cold - hot - frozen - dry - dangerous foods
27. Processes of preparation, cooking and preservation after cooking, including:
o Construction conditions and specifications for hotel kitchens
o Equipment, tools and equipment for the hotel kitchen and how to distribute them
o Safe cleaning and disinfection processes for foodstuffs
o Safe procedures and rules for preparation, cooking, and preservation after cooking
o Melting or defrosting operations
o Correct reheating, recooling and refreezing processes
o Taste food correctly
28. The service and submission process, which includes:
o Supplies, equipment and service tools and how to deal with them
o Service methods and applications in a secure manner
o Provide menus safely
o Procedures and rules for cleaning service tools
o Dealing with customer problems related to food safety
29. Cleaning and maintenance operations and procedures, including:
o The difference between hygiene, disinfection and sterilization
o Manual and mechanical cleaning
o Hygienic cleaning and disinfection methods and procedures (initial cleaning - main washing - rinsing - disinfection - drying)
o Preserving and storing tools and equipment after cleaning operations
o Safety procedures and rules that must be observed when completing the maintenance process inside food places
o How to safely handle food equipment
30. Procedures followed when wanting to monitor food quality and safety
31. Documentary course on HACCP applications
المدير العلمي - مدير فرع القاهرة - كلين واي انترناشونال
خبير استشاري - اتحاد الصناعات المصرية
Master of Business Administration MBA أعمال ادرة ماجستير
مدرب سلامة الغذاء و نظام تحليل المخاطر ونقاط التحكم الحرجة HACCP
مدرب نظام إدارة سلامة الغذاء :2018 22000 ISO
متخصص عمليات التنظيف والتطهير لخطوط الإنتاج المختلفة ( مصانع أغذية - مصانع أدوية - محالب - مزارع دواجن - مستشفيات -
مدرب لعمليات التنظيف والتطهير لخطوط الإنتاج المختلفة ( مصانع أغذية - مصانع أدوية - محالب - مزارع دواجن - مستشفيات - فنادق)
كاتب متخصص في مجال سلامة الغذاء و طرق التنظيف والتطهير المختلفة
Diploma in Hazard Analysis and Critical Control Points (HACCP)
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