Holistic HACCP TRAINING Certification Consulting Company In Bahrain

HACCP Training Course (HTC)

Food health & Safety is an essential feature of the food processors. Our food safety courses are designed to educate students on food safety protocols, legislation and best practices for hygiene and control of pests. Food businesses are encouraged to take our HACCP training courses online, to strengthen their food safety standards. Training HACCP ensures that participants gain full information on food safety management and are capable to access, monitor, control and update food safety procedures.. Such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.There are four levels of HACCP Training courses

HACCP Training Course- Level -1 Awareness

Course Summary

This is one-day Course. This HACCP Training course will help all staff understand the basics of the HACCP system and how important it is to the production of quality food.

Entry Requirements

Participants should preferably hold at least a level one/two food safety qualification and have a good understanding of their industry.

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Course Content

Food Safety Awareness
Food Contamination and Prevention
Safe Food Procedures
Personal Hygiene

HACCP Training Course- Level -2
The Level 2 HACCP Training Course is designed to introduce candidates the value of the HACCP and how to effectively enforce the legislation and function and specifics of HACCP implementation parameters.

Course Summary

This is also one-day Course. HACCP course leads to the RSPH Level 2 Award in Understanding HACCP. It provides the basics in understanding a HACCP based food safety management system.

Entry Requirements

Participants should preferably hold at least a level one/two food safety qualification and have a good understanding of their industry.

Course Structure & Content

Section 1

The Importance of Food Safety

The Role and Benefits of HACCP

Legal Obligations

The Principles of HACCP

The Practical Application of HACCP

Designing the Plan (group exercises)

       o The Team Approach
       o Hazard Analysis Methodology
       o Identification of Critical Control Points
       o Monitoring Procedures
       o Corrective Action

Section 2

Group exercises using relevant examples

Section 3

Implementation

The Codex CCP Decision Tree

HACCP Training Course- Level -3
Level 3 Award in Understanding how to Develop a HACCP Plan

Course Summary

This is a 2-day course leading to the RSPH Level 3 Award in HACCP for Food Manufacturing. This course provides managers and key supervisors with an excellent grounding in HACCP principles and methodology. This qualification is also suitable for those working in catering or packaging.

Entry Requirements

Participants should hold at least a Level 2 hygiene or food safety qualification and possess a good working knowledge of their industry sector.

Course Structure & Content

Section 1

The Importance of Food Safety

The Role and Benefits of HACCP

Legal Obligations

The Principles of HACCP

The Practical Application of HACCP

Designing the Plan (group exercises)

            o The Team Approach
            o Hazard Analysis Methodology
            o Identification of Critical Control Points
            o Monitoring Procedures
            o Implementation
            o Corrective Action

Section 2

A short, work-based assignment to be completed prior to the course

Section 3

Presentation by participants of work-based assignments and group discussion
Verification and maintenance of HACCP systems
Management of HACCP systems

HACCP Training Course- Level -4
Level 4 Award in Managing the HACCP System

Course Summary

This 2-day course is ideal for HACCP Team Leaders, Technical Managers, Consultants and Enforcers. This advanced, Level 4 course takes HACCP training to a new level and covers the longer term, and management issues of HACCP which are essential for the effective functioning of the system.

Entry Requirements

Participants should ideally hold the RSPH/HABC Level 3 Award in HACCP, or an equivalent qualification, and possess a good working knowledge of their industry sector.

Course Structure & Content

Section 1

Benefits and Limitations of HACCP

Current Status of HACCP

Legislative Aspects of HACCP

HACCP Internationally

The Practical Application of HACCP

Pre-requisite Programs

Planning and Designing an Effective HACCP System

Section 2

Securing Commitment

Establishing and Leading a HACCP Team

Managing the HACCP Project

Section 3

Validating the HACCP Plan

Verifying the HACCP System

Verification Methods

Maintaining & Updating the System

GET CERTIFIED IN 5 STEPS

1. CALL/EMAIL US AND SHARE YOUR REQUIREMENTS

We will do a FREE GAP analysis of your organization with respect to BRC Standard and give you a quote.

2. TRAINING AND DOCUMENTATION

Once you have agreed to our quotation, Our team will provide the required trainings to you and will complete the documentation work required for BRC certification.

3. IMPLEMENTATION AND REVIEW

We will then conduct a pre assessment audit to ensure that you organization meets the desired certification requirements.

4. FINAL AUDIT BY CERTIFICATION BODY

We will provide assistance during final certification audit to ensure that your organization achieves certification successfully.

5. RECEIVE CERTIFICATE

We are a quality conscious organization and believe in Total Customer Satisfaction. So if you are 100% satisfied and happy with our service, make payment to us.