SEAFOOD HACCP BASIC TRAINING – MILANO
DURATA
2 giorni
SEDE DEL CORSO TEORICO
Milano
DESTINATARI
Il corso si rivolge ad Esperti di Food Safety interni / esterni all’azienda (Consulenti, Responsabili Qualità, etc).
OBIETTIVI E FINALITA’ DEL CORSO
Obbiettivo del corso è quello di fornire alle aziende coinvolte nella produzione e lavorazione di prodotti ittici le conoscenze necessarie ad eseguire la corretta analisi dei pericoli e dei punti di controllo critici nel rispetto della FDA Seafood HACCP Regulation.
Il corso è svolto completamente in lingua italiana (con materiale ufficiale in inglese) per agevolare la comprensione nonché l’approfondimento degli argomenti con l’obiettivo di trasmettere le informazioni indispensabili per comprendere la nuova normativa Federale USA e lo specifico Rule.
CONTENUTI DIDATTICI
Morning
ORIENTATION AND INTRODUCTION TO ALLIANCE COURSE AND HACCP
- Describe the purpose of the course
- Explain the relationship of the Alliance and AFDO
- Introduce the HACCP concept for food safety
PREREQUISITE PROGRAMS
- Review programs that need to be in place before implementation of a HACCP program
- Describe the relationship between Good Manufacturing (GMPs), sanitation control procedures (SCPs), and HACCP
- Describe monitoring, correction and record-keeping requirements for 8 areas of sanitation in the FDA Seafood regulation
- Review examples of SCPs, monitoring, and records in curriculum manual
- Review other relevant regulatory requirements that may apply to the audience
Morning Break
SEAFOOD SAFETY HAZARDS
PRELIMINARY STEPS
Afternoon
CONDUCTING A HAZARD ANALYSIS
DETERMINING CRITICAL CONTROL POINTS
Afternoon Break
ESTABLISHING CRITICAL LIMITS
- Define and list typical critical limits (CLs) using examples from the curriculum manual
- Introduce the HACCP Plan Form
- Describe control strategy options from the hazard chapters of the FDA’s Hazards Guide
- Discuss use of operating limits
- Use the XYZ seafood model to illustrate how to set up HACCP plan form and select critical limit using the FDA Hazards Guide
Morning
CRITICAL CONTROL POINTS MONITORING
- Define and explain the purpose for monitoring
- Describe the 4 elements of a complete monitoring procedure
- Describe how to identify appropriate monitoring procedures for the critical limit option selected from the FDA Hazards Guide
CORRECTIVE ACTIONS
- Define and explain need for predetermined corrective actions
- Explain and identify the components required for a complete corrective action procedure
- Describe how to identify appropriate corrective actions using the FDA Hazards Guide
- Use the XYZ seafood model to illustrate how to identify corrective actions using the FDA HAzard Guide
ESTABLISH VERIFICATION PROCEDURES
Morning Break
RECORD-KEEPING PROCEDURES
- Define and explain the need for record-keeping procedures
- Explain types of records needed and the record-keeping requirements in the FDA regulation
- Review examples of types of records in the curriculum
- Describe how to identify appropriate record-keeping procedures using the FDA Hazards Guide
- Use the XYZ seafood model to illustrate how to identify record-keeping procedures using the FDA Hazards Guide
Afternoon
OVERVIEW OF FDA SEAFOOD HACCP REGULATION
Afternoon Break
- Introduce the FDA seafood HACCP regulation and its format
- Discuss each of the elements of the regulation using the curriculum manual format
RESOURCES FOR PREPARING HACCP PLANS
REVIEW AND INTRODUCTION OF PRACTICAL WORK SESSION
GROUP WORK SESSION ON DEVELOPING HACCP PLANS
DOCUMENTAZIONE
Ad ogni partecipante verrà consegnato (in formato cartaceo o elettronico) il materiale didattico ufficiale in lingua inglese, cartella e block notes, schede di esercitazione, questionario di soddisfazione.
DOCUMENTO RILASCIATO
Ogni partecipante riceverà direttamente dalla Seafood Alliance, il certificato Seafood HACCP.
DOCENTI
Il Corso sarà tenuto da Claudio Gallottini, Lead Instructor Trainer of Trainers (ToT) per la FSPCA per i PCHF, Lead Instructor qualificato in Europa per tutti i rules del FSMA, BPCS – Instructor FDA Approved, TTT HACCP IHA, SOT TTT, NEHA Food Safety Trainer, Associate Member of CIEH.