Training according to the requirements of HACCP – Hazard Analysis and Critical Control Points.
Part 1: Review of the normative requirements – General Food Law Regulation, Regulation 5 for food hygiene (acc. to Bulgarian legislation)
Part 2: Prerequisite programs – Good production and hygiene practices
Part 3: Terms and definitions
Part 4: HACCP principles:
- Principle 1: Identification (definition) of critical control points
- Principle 2: Establishment of critical border(s)
- Principle 3: Establishing a surveillance (monitoring) of CCP
- Principle 4: Establishing corrective actions
- Principle 5: Introduction of a check procedure (verification)
- Principle 6: Documentation of HACCP system and records
- Principle 7: Documentation of HACCP system and records
Part 5: Development and implementation of HACCP System
Part 6: Advantages of the development and implementation of HACCP system
Participants in the training could be representatives of companies from all the food chain “from field to plate” – manufacturers, processors, warehouses, merchants and transport companies for food.
Document for qualification from the training: Certificate for participation in training according to the requirements of HACCP – Hazard analysis and Critical Control Points.
For more information and applying:
Telephone: +359(0)885 512 993
E-mail: office@baltov.bg