Skip content

Are you looking for?

Objective

  • Know the requirements of Hygiene Management System Good production process, principles of hazard analysis and establish critical control points fifth amendment, year 2020 by Food Hygiene Board of Codex Alimentarius
  • Know the guidelines to use in part of documents, information and how it works to support the system Hygiene Management Good production process, principles of hazard analysis and establish critical control points
  • To prepare and modify the standard to GHPs and HACCP system, revised edition the 5th time of the year 2020 performance
  • This course is designed to balance between the text, theory and practical for the organization.

 

You will learn -

  • New fundamental concept of organization World Health through key characters 5 clause to make the production process food safe
  • General principles of food safety, structure and new definition/terms in the standard GHPs and HACCP system rev.5 (2020) and compare details standard requirements General Principles of Food Hygiene rev.4-2003
  • GHPs and HACCP requirements system rev.5 (2020)

 

Who should attend - 

  • Business owner, management team and food safety team of the organization which prepared readiness, maintain and develop the management system corporate food safety
  • People who are interested in general application GHPs and Standard Principles HACCP system rev.5-2020

 

You will need -

  • The participant should have basic knowledge experience and training related to Good hygiene in food production and the management system food safety (principle HACCP)

 

Course length

1 day

In-house

If you are looking for a course for four or more people, you may find our in-house option more cost-effective. Contact the team for a quote.