VACCP, TACCP - practical approach (meeting the requirements of the latest GFSI standards)
Poznaj wymagania standardów GFSI w zakresie VACCP i TACCP oraz dowiedz się, jak przygotować analizę zagrożeń i ocenę ryzyka.
6 godzin
Virtual Class
Polish
Identifier: 61586512
Course Overview
What you'll learn
- Zapoznanie uczestników z wymaganiami standardów GFSI w zakresie VACCP i TACCP
- Pozyskanie umiejętności przygotowania analizy zagrożeń i oceny ryzyka VACCP oraz TACCP
Who This Course Is For
Osoby pracujące w branży spożywczej, zajmujące się systemami zarządzania bezpieczeństwem żywności, w tym audytorzy systemów
About this course
- HACCP, VACCP a TACCP - jaka jest różnica?
- Zafałszowania a obrona produktu
- Wymagania najnowszych wersji standardów GFSI w odniesieniu do VACCP i TACCP
- Zagrożenia a ocena ryzyka
- ćwiczenie: opracowanie dokumentu VACCP
- Zagrożenia a ocena ryzyka
- ćwiczenie: opracowanie dokumentu TACCP
- Analiza przypadków zafałszowań w branży spożywczej
- Ciekawostki z RASFFu
Related courses in Food
View all
Food
Staphylococcus Aureus Training Course
SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules. COURSE CONTENTWhat is Staphylococcus aureus?What makes Staphylococcus aureus unique?How to prevent Staphylococcus aureus. PRIOR KNOWLEDGE No prior knowledge is required to complete this course. COURSE CERTIFICATION: On completion of this course: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course. You have 12 months access to this course, effective from the date of purchase.
Food
Foreign Bodies Training Course
SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules. COURSE CONTENTS What are Foreign Bodies?What are the effects of Foreign Body contamination?How to prevent Foreign Bodies?PRIOR KNOWLEDGENo prior knowledge is required to complete this course. COURSE CERTIFICATION On completion of this course:The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course. You have 12 months access to this course, effective from the date of purchase.
Food
FSMA Preventive Controls Qualified Individual PCQI
Food Safety Plan OverviewGood Manufacturing Practices and Other PRPsBiological Food Safety HazardsChemical, Physical and Economically Motivated Food Safety HazardsPreliminary Steps in Developing a Food Safety PlanResources for Food Safety PlansHazard Analysis and Preventive Controls DeterminationProcess Preventive ControlsFood Allergen Preventive ControlsSanitation Preventive Controls Supply-chain Preventive ControlsVerification and Validation ProceduresRecord Keeping ProceduresRecall planFSPCA Regulation overview