Regional HACCP training and the provision of Technical Assistance to Private Sector Companies

Objective

Continuation of the programme of assisting selected private sector companies to develop and implement HACCP plans. Persons who receive training in Phase 1 will be mentored to deliver these HACCP trainings.

Learning Objectives

• Understanding the initial tasks involved in developing HACCP plans and the Principles of Hazard Analysis and Critical Control Points.
• ID potential biological, chemical and physical hazards for a specific product and process.
• Evaluate the significance of the potential hazards to determine those that will be addressed in a HACCP plan.
• Understand the Principles of Critical Limits, Monitoring Critical Control Points, Corrective Actions, Verification and Validation and Record Keeping.
• Identify and define the critical limits for each CCP.
• Identify monitoring procedures for each CCP.
• Develop corrective actions for deviations from critical limits.
• Outline appropriate verification and record keeping activities for each CCP.
• Broad understanding of CODEX and US food safety regulations.

Participants

Twenty five (25) participants from Bahamas, Haiti, St Vincent and the Grenadines and Saint Lucia.