Food Safety & Quality
Food Safety Risk Management: Practical Applications of HACCP & ISO 22000
SPEA Approved Certificate
Overview
From hazard analysis to control measures: practical skills for strengthening prevention and food safety risk management.
- This training course aims to develop participants’ practical skills in identifying and assessing food safety hazards and selecting appropriate control measures, based on the principles of Hazard Analysis and Critical Control Points (HACCP) and relevant elements of the ISO 22000 Food Safety Management System.
- The course focuses on biological, chemical, and physical hazards, as well as food allergens, production process analysis, identification of Critical Control Points (CCPs), and differentiation between Prerequisite Programmes (PRPs) and Operational Prerequisite Programmes (OPRPs). It also introduces monitoring techniques and verification of control measures.
- Through practical exercises and food production case studies, participants learn to prepare a simplified hazard analysis, select appropriate control measures, and develop basic monitoring arrangements to strengthen preventive food safety management.
- This course provides focused practical training on selected HACCP and ISO 22000 concepts and tools. It is not a comprehensive ISO 22000 implementation or certification programme.
Who Should Attend
- Food Safety and Quality Management Officers and Supervisors.
- HACCP and Food Safety Team Members.
- Food Production and Operations Supervisors.
- Quality Assurance and Process Control Personnel.
- Supervisors in Restaurants, Hotels, and Catering Companies.
- Graduates in Food Science, Food Technology, and Related Disciplines
Learning Outcomes
- By the end of the course, participants will be able to: Identify biological, chemical, physical, and allergen hazards associated with food operations.
- Apply a simplified food safety hazard analysis methodology to assess hazard significance.
- Differentiate between Prerequisite Programmes (PRPs), Operational Prerequisite Programmes (OPRPs), and Critical Control Points (CCPs).
- Select appropriate control measures and link them to identified hazards in food processes.
- Develop essential elements of a control measure monitoring plan, including limits or action criteria, records, and verification.
- Apply HACCP principles and selected ISO 22000 concepts to a case study and prepare a simplified food safety hazard management model.
Course Outline
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Module 1: Fundamentals of Food Safety Risk Management
• Hazard and risk concepts in food safety. • Biological, chemical, physical, and allergen hazards. • Fundamental HACCP principles. • Overview of ISO 22000 and its relationship to preventive food safety management.
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Module 2: Hazard Analysis and Control Measure Assessment
• Product description, intended use, and process flow diagrams. • Identification of potential hazards throughout food production and handling. • Assessment of hazard significance using a simplified methodology. • Selection and evaluation of appropriate control measures.
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Module 3: Practical Applications of HACCP and ISO 22000
• Differentiating PRPs, OPRPs, and CCPs. • Identifying critical control points and relevant control criteria. • Establishing monitoring and recordkeeping procedures. • Verification of control measures and review of monitoring results.
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Module 4: Practical Food Safety Risk Management Exercise
• Case study of a food production process. • Developing a simplified process flow diagram and identifying hazards. • Evaluating hazards, selecting control measures, and categorising controls. • Preparing a concise hazard analysis and monitoring plan.
Assessment
Practical assessment based on a food production case study. Participants identify and assess hazards, select and categorise appropriate control measures, and prepare a simplified hazard analysis and monitoring plan. Participation in training activities is also assessed.