Catalog Area: Quality
Duration: 08 Hrs.
Modality: online and Face-to-face modality
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OBJECTIVE:
Monitoring and implementing control measures and risk prevention for food products.
BASIC COURSE INFORMATION:
ADDRESSED TO:
Supervisors, Heads of services or manufacturing companies involved in food sector.
DEVELOPING COMPETENCES
Continuous Improvement, Control, and Critical Capacity.
AGENDA
I. BEST MANAGEMENT PRACTICE (BMP)
II. BEST HYGIENE AND SANITATION PRACTICES (BHSP)
III. APPLICABLE NOM’s AND SSA
IV. METHODOLOGY AND HACCP/FMEA BASIC AND ADVANCED PRINCIPLES
V. FLOWCHART AND PROCESSES MAPPING
VI. CRITICAL CONTROL POINTS DEFINITION (CCP’s)
VII. AUDITING AND CORRECTIVE ACTIONS
VIII. PRACTICAL EXERCISES AND PARTICIPANTS EVALUATION
BENEFITS
Safeguard the consumer health and safe to do Good Practices of Hygiene and Health for food.
