Information
Target audience: Administrative and operational staff of food companies
Duration: 1 day, 7 hours
Location: Remote, open (inter-company)
Prerequisites: None
Open (inter-company) price: €650 excl. VAT per participant
In-house price: on request
Training dates: Contact us
Contact us for your training request / in-house pricing (on-site or remote).
Contact us
Phytocontrol
Audit, Consulting, Training
Parc Scientifique
180 rue Maupas – 30035 NÎMES
Tel.: +33(0)434147000
Fax: +33(0)466239995
Email: contact@phytocontrol-acf.com
Objectives
Situate the HACCP principle within the current regulatory context.
Understand the principles of the HACCP system.
Programme
1. A bit of history: evolution of food safety standards
- The fundamental concepts of food safety
- Some important figures!
- Why is it important?
2. The Food Safety Culture concept
- GFSI Guidance Document V1.0 April 2018
- What is food safety culture?
3. Regulatory framework: certification standards recognised by GFSI and food safety and quality culture
- Regulations VS Food Safety Culture
4. The 5 pillars of food safety
5. Case studies
