MS 1480:2019 Hazard Analysis Critical Control Point System (HACCP) Awareness Course

MS 1480:2019 HACCP Awareness Course

1. INTRODUCTION
   The MS 1480:2019 standard provides a comprehensive framework for ensuring food safety based on the Hazard Analysis and Critical Control Points (HACCP) system.  This standard is designed to help food industry organizations systematically identify, evaluate, and control food safety hazards throughout the food production process.  By implementing the HACCP principles, organizations can proactively manage potential risks, ensuring that food products are safe for consumption.  The MS 1480:2019 standard emphasizes the importance of prerequisite programs, such as good manufacturing practices (GMPs) and sanitation procedures, as foundational elements that support the HACCP system.  With a focus on continual improvement and preventive measures, this standard is essential for maintaining high food safety standards, complying with regulatory requirements, and fostering consumer trust in food products.

2. COURSE OBJECTIVES
   The objectives of this training are to provide participants with an interpretation of the MS 1480:2019 requirements, essential prerequisite programs, the 7 HACCP principles, and the concept of constructing a HACCP plan.

3. COURSE CONTENTS

   • Introduction to HACCP
     • Why HACCP
     • Hazards in Food Manufacturing
   • Pre-requisite programmes
   • The 7 principles of HACCP
     • Conduct Hazard Analysis
     • Determine Critical Control Points [CCP]
     • Determine Critical Limits
     • Establish Monitoring System for Each CCP
     • Establish Corrective Actions
     • Establish Verification Procedures
     • Establish documentation
   • HACCP Development Steps
      

4. WHO SHOULD ATTEND
   This course is designed for Owners of Food Businesses, HACCP Team Members, QA/QC Supervisors, Production Supervisors, Purchasing Staff, Management Trainees, and key personnel who will be undertaking the task of developing and implementing the HACCP system.



5. ADMINISTRATIVE DETAILS
   

   Time	: To be advised
   Duration	: To be advised