Team
Overview
The effective implementation of a self-monitoring system according to HACCP as well as a conscientious training of empoyees participating in the HACCP-Teams is not only required by law but also by numerous food safety standards. In the course of this seminar the necessary theoretical basic knowledge is conveyed and the participants are encouraged to critcally scrutinise and optimise the firm-specific already existing system. Besides the latest scientific findings and changes in legislation all internal changes which may impact product safety have to be considered when further developing the HACCP system.
Requirements
None
Target group
Members of the HACCP-team and all employees who are responsible for product safety and legality, particularly employees working in the fields of acquisition, quality assurance, engineering and production.
Content
- HACCP according to the fundamentals of the Codex Alimentarius
- Critical examination of the internal HACCP concept and derivation of necessary improvement measures
- Requirements on the HACCP concept from the viewpoint of legislative authorities and respective food safety standards
- Verification of the HACCP concept - how effective is the system?
- Motivation of employees and awareness-raising - How to succeed in maintaining the system?
Events
Please note that deviations from the new course program may arise in terms of content and participation fees.
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