Course Details

Food Safety, Standards, and Certification (GAP, HACCP) Training Course

Introduction

In an increasingly globalized food system, consumer trust, market access, and public health hinge critically on robust food safety practices and adherence to stringent quality standards. From farm to fork, every stage of the agricultural value chain carries potential risks of contamination or quality compromise. Failure to meet food safety standards can lead to severe consequences, including widespread foodborne illnesses, costly product recalls, damage to brand reputation, loss of market access (especially in export markets), and legal penalties. Conversely, implementing internationally recognized food safety management systems and achieving certification not only protects consumers but also provides a significant competitive advantage, opening doors to premium markets, enhancing efficiency, and building stronger relationships with buyers. Standards like Good Agricultural Practices (GAP) provide a framework for safe and sustainable production at the farm level, while Hazard Analysis and Critical Control Points (HACCP) offer a systematic approach to identifying and controlling hazards in food processing. Ignoring these critical aspects can lead to commercial failure and public health crises. Our intensive 5-day "Food Safety, Standards, and Certification (GAP, HACCP)" training course is meticulously designed to equip farmers, food handlers, processors, quality control personnel, agricultural extension officers, regulatory authorities, and agribusiness managers with the essential knowledge and practical skills required to understand, implement, and maintain food safety management systems, ensuring compliance with national and international standards and facilitating market access through certification.

This comprehensive program will delve into the principles of food safety, national and international regulatory frameworks, the requirements of Good Agricultural Practices (GAP), the methodology of Hazard Analysis and Critical Control Points (HACCP), and the processes involved in obtaining various food safety certifications. Participants will gain hands-on experience in conducting hazard analyses, developing control measures, preparing documentation, and understanding audit requirements. By the end of this course, you will be proficient in applying food safety principles, implementing effective management systems, and guiding your operations towards achieving key food safety certifications, thereby ensuring product integrity, consumer confidence, and market success.

Duration

5 Days

Target Audience

The "Food Safety, Standards, and Certification (GAP, HACCP)" training course is crucial for a broad range of individuals and organizations involved in the production, processing, handling, and regulation of food products. This includes:

• Farmers and Farm Managers: Seeking to implement Good Agricultural Practices (GAP) for safe primary production.
• Food Processors and Manufacturers: Responsible for ensuring food safety in processing plants.
• Quality Assurance and Quality Control Personnel: Tasked with maintaining product quality and safety standards.
• Agricultural Extension Officers: Advising farmers and food businesses on food safety compliance.
• Food Handlers and Workers: Directly involved in the handling of food products at any stage.
• Agribusiness Managers and Entrepreneurs: Aiming to access markets that require food safety certifications.
• Regulatory Authorities and Inspectors: Responsible for enforcing food safety laws and conducting audits.
• Auditors and Consultants: Providing services for food safety system development and certification.
• Supply Chain Managers: Ensuring food safety and quality throughout the value chain.
• Students and Researchers: Focused on food science, food technology, and public health.

Course Objectives

Upon successful completion of the "Food Safety, Standards, and Certification (GAP, HACCP)" training course, participants will be able to:

• Understand the fundamental principles of food safety and their importance for public health and trade.
• Identify national and international food safety regulatory frameworks and standards.
• Implement Good Agricultural Practices (GAP) at the farm level to minimize pre-harvest risks.
• Apply the principles of Hazard Analysis and Critical Control Points (HACCP) for food processing.
• Develop a basic HACCP plan for a specific food product or process.
• Understand the requirements and processes for obtaining various food safety certifications (e.g., GlobalGAP, ISO 22000).
• Conduct internal audits to ensure compliance with food safety management systems.
• Improve overall food safety culture and practices within their respective organizations.

 Course Modules

Module 1: Introduction to Food Safety and Global Context

• Defining food safety: Concepts, importance, and impact on public health and trade.
• Common foodborne hazards: Biological (bacteria, viruses, parasites), chemical (pesticides, toxins), physical.
• Consequences of food safety failures: Health implications, economic losses, reputational damage.
• Overview of the global food safety landscape: Codex Alimentarius, WTO SPS Agreement.
• Understanding consumer expectations and demand for safe food.

Module 2: Food Safety Management Systems (FSMS) Fundamentals

• Introduction to Food Safety Management Systems (FSMS).
• Good Manufacturing Practices (GMPs) and Good Hygiene Practices (GHPs) as foundational prerequisites.
• Traceability and recall systems in food supply chains.
• Role of personnel hygiene, training, and sanitation in food safety.
• Developing a food safety culture within an organization.

Module 3: Good Agricultural Practices (GAP)

• Principles of Good Agricultural Practices (GAP): Site selection, water quality, soil management.
• Pesticide application and residue control.
• Harvesting and post-harvest handling practices to minimize contamination.
• Worker health and hygiene on the farm.
• Farm record-keeping for traceability and accountability.

Module 4: Hazard Analysis and Critical Control Points (HACCP) – Part 1

• Introduction to HACCP: History, benefits, and legal requirements.
• The 7 principles of HACCP.
• Prerequisite programs for HACCP: GMPs, GHPs, pest control, sanitation.
• Preliminary steps in HACCP: Assembling the HACCP team, product description.
• Developing a flow diagram for a specific food process.

Module 5: Hazard Analysis and Critical Control Points (HACCP) – Part 2

• Principle 1: Conducting a Hazard Analysis (biological, chemical, physical hazards).
• Principle 2: Determining Critical Control Points (CCPs).
• Principle 3: Establishing Critical Limits for each CCP.
• Principle 4: Establishing Monitoring Procedures for CCPs.
• Principle 5: Establishing Corrective Actions when deviations occur.

Module 6: HACCP – Verification, Documentation, and Record Keeping

• Principle 6: Establishing Verification Procedures (audits, testing).
• Principle 7: Establishing Documentation and Record Keeping procedures for the HACCP system.
• HACCP plan implementation and maintenance.
• Challenges in HACCP implementation and how to overcome them.
• Practical exercises in developing HACCP plans.

Module 7: Food Safety Standards and Certification Schemes

• Overview of common food safety certification schemes: GlobalGAP (farm level).
• ISO 22000 (Food Safety Management Systems).
• BRCGS (Brand Reputation Compliance Global Standards), FSSC 22000.
• Organic certification and fair-trade standards.
• The certification process: Application, audit, certification, surveillance.

Module 8: Internal Auditing and Continuous Improvement

• Principles of internal auditing for food safety management systems.
• Planning, conducting, and reporting internal audits.
• Identifying non-conformities and implementing corrective actions.
• Management review of food safety systems.
• Continuous improvement in food safety performance and adapting to new regulations.

CERTIFICATION

• Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate

TRAINING VENUE

• Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.

AIRPORT PICK UP AND ACCOMMODATION

• Airport pick up and accommodation is arranged upon request

TERMS OF PAYMENT

Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com