Food Quality And Safety Systems (Haccp) - A Training Manual

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Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System

　
Table of Contents
Foreword
Preface
Section 1 - PRINCIPLES AND METHODS OF TRAINING​

[FONT=Arial,Arial][FONT=Arial,Arial]Introduction Module 1 - Principles of effective communication - "Getting the message across" [/FONT][/FONT]​

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[FONT=Arial,Arial]
[FONT=Arial,Arial]Module 2 - Effective oral communication[/FONT]
[FONT=Arial,Arial]Module 3 - Why train? The trainer's role and responsibility[/FONT]
[FONT=Arial,Arial]Module 4 - Methods of training - The right method [/FONT]
[FONT=Arial,Arial]Module 5 - The art of questioning [/FONT]
[FONT=Arial,Arial]Module 6 - Types of training aids - How to make and use them Module 7 - Planning and delivering a presentation [/FONT]
[FONT=Arial,Arial]Module 8 - Evaluating training[/FONT]
[FONT=Arial,Arial]Module 9 - Testing trainee trainers - Individual presentations [/FONT]
[FONT=Arial,Arial]Module 10 - Organizing and managing a training course[/FONT]​

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[/FONT]Section 2 - RECOMMENDED INTERNATIONAL CODE OF PRACTICE - GENERAL PRINCIPLES OF FOOD HYGIENE​

[FONT=Arial,Arial][FONT=Arial,Arial]Introduction [/FONT][/FONT]​

[FONT=Arial,Arial]
[FONT=Arial,Arial]Module 1 - The Codex Alimentarius Commission [/FONT]
[FONT=Arial,Arial]Module 2 - The Codex General Principles of Food Hygiene [/FONT]
[FONT=Arial,Arial]Module 3 - Primary production [/FONT]
[FONT=Arial,Arial]Module 4 - Establishment: design and facilities [/FONT]
[FONT=Arial,Arial]Module 5 - Control of operation [/FONT]
[FONT=Arial,Arial]Module 6 - Establishment: maintenance and sanitation [/FONT]
[FONT=Arial,Arial]Module 7 - Establishment: personal hygiene [/FONT]
[FONT=Arial,Arial]Module 8 - Transportation [/FONT]
[FONT=Arial,Arial]Module 9 - Product information and consumer awareness [/FONT]
[FONT=Arial,Arial]Module 10 - Training [/FONT]​

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[/FONT]Section 3 - THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM ​

[FONT=Arial,Arial][FONT=Arial,Arial]Introduction [/FONT][/FONT]​

[FONT=Arial,Arial]
[FONT=Arial,Arial]Module 1 - History and background of the HACCP system [/FONT]
[FONT=Arial,Arial]Module 2 - The Codex guidelines for the application of the HACCP system [/FONT]
[FONT=Arial,Arial]Module 3 - Assemble the HACCP team - Task 1 [/FONT]
[FONT=Arial,Arial]Module 4 - Describe product and identify intended use - Tasks 2 and 3 Module [/FONT]
[FONT=Arial,Arial]5 - Construct flow diagram and on-site confirmation of flow diagram - Tasks 4 and 5 [/FONT]
[FONT=Arial,Arial]Module 6 - List all potential hazards associated with each step, conduct a hazard analysis and consider any measures to control identified hazards - Task 6/Principle 1 [/FONT]
[FONT=Arial,Arial]Module 7 - Determine critical control points - Task 7/Principle 2 Module 8 - Establish critical limits for each critical control point - Task 8/Principle 3 [/FONT]
[FONT=Arial,Arial]Module 9 - Establish a monitoring system for each critical control point - Task 9/Principle 4 [/FONT]
[FONT=Arial,Arial]Module 10 - Establish corrective actions - Task 10/Principle 5 [/FONT]
[FONT=Arial,Arial]Module 11 - Establish verification procedures - Task 11/Principle 6 Module 12 - Establish documentation and record keeping - Task 12/Principle 7 [/FONT]​

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[/FONT]Annex 1 - Blank HACCP forms ​

Annex 2 - The application of risk analysis to food safety control programmes

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