Food safety: HACCP concept and ISO 22000 standards
During the course you will learn:
Assess the company's compliance with the standards and norms of modern requirements and principles of HACCP
Develop and implement procedures based on HACCP principles
Use in practice the skills of modeling safety management systems of various food industries
Apply the foundations of the risk theory and HACCP concept and the legislative and regulatory framework in the field of food quality and safety
During the training, you will receive professionally significant knowledge and skills in the field of food quality and safety, thereby increasing the level of professional competence
Scientific validity, variability and individual approach are what awaits you on the course
This course will interest:
Students of specialized universities
Employees and managers of food and processing industry enterprises
Leave a request to find out more
cost of education: part-time: 25 000 rubles in absentia: 15 000 rubles. duration: 72 ac. hours
Features of the requirements for the documentation of the HACCP system
Principles of the HACCP system. Terminology and methodology for risk analysis and determination of critical control points
Risks of human infection through raw materials of animal and plant origin
A package of documentation within the framework of the development and implementation of the HACCP system, including identification and traceability of products, withdrawal and recall of products
The main provisions of the standards GOST R ISO 22000, GOST R ISO 22004 and the practice of their implementation
Audit of safety management systems based on HACCP principles
At the end of the training, students are issued certificates of advanced training of the established sample
Completed this program.
They taught in an accessible language with examples from practice, analyzed in detail the production procedures for FSMS, which are now so necessary for all enterprises. Questions were answered in detail.
A convenient format for learning without interruption from work. Teaching method Doctor of Technical Sciences, Professor of the Department of Food Safety Tulyakova T.V. conducive to communication and discussions on the issues under study, for which special thanks to her.
And of course respect to the organizers.
Butyakova Lyubov Sergeevna
technologist LLC "Gagarin Manufactory"
I express my gratitude to Doctor of Technical Sciences, Professor of the Department of Food Safety Tulyakova Tatyana Vladimirovna for the knowledge gained in the advanced training course "Food Safety: HACCP Concept and ISO 22000 Certificates" and to the Engineering Center of DO MSUFP for organizing training.
Theoretical knowledge presented in the course is combined with learning how to apply it in practice. During the training, Tatyana Vladimirovna shared her experience, collected feedback and answered all questions that arose. In addition to the webinars, additional materials were provided that helped consolidate the knowledge gained.
Tarikova Yulia Sergeevna
process management specialist OOO Domodedovo Catering