Seminar duration: 3 days / 4 hours
Seminar cost: 480 euro
Cost after discount: 399 euros
By attending this seminar, the trainee is introduced to the principles of the Hazard Analysis and Critical Control Points (HACCP) self-monitoring system. Participants will learn the systematic approach to identifying, evaluating and controlling food safety hazards.
At the end of the seminar, participants will be able to:
Understand the philosophy and principles of HACCP in accordance with European and Greek legislation.
Recognize biological, chemical and physical hazards at every stage of the production process.
Apply the methodology of the 7 principles of HACCP to design a self-control system.
Create flowcharts and perform risk analysis
Identify critical control points (CCPs) and the corresponding critical limits
Design and use monitoring, recording and corrective action forms
Recognize the requirements for system verification, inspection and review
Actively participate in the implementation and continuous improvement of the HACCP system in businesses
