But du cours
To know how to design, implement, and manage an HACCP system
Acquis d'apprentissage visés
— Understand the obligations of food business operators regarding food safety — Identify the main hazards associated with food — Develop a food safety assurance system based on the HACCP method — Analyze causes of non-compliance and propose appropriate corrective actions
Prérequis
Knowledge of the agri-food sector and Good Hygiene Practices. Food microbiology, unit operations, food shelf life.
Programme
— Regulatory context: Hygiene Package and — Sanitary Control Plan — Implementation of good hygiene practices — The HACCP approach: 7 principles and 12 steps Phase 1: Form the HACCP team Phase 2/3: Describe the product, its distribution, and intended uses Phase 4/5: Construct and confirm the process flow diagram Phase 6: Identify, assess hazards, and define control measures Phase 7/8/9: Determine PRPO / CCP and monitoring limits Phase 9: Establish a monitoring system Phase 10/11: Corrections, corrective actions, and verification procedures Phase 12: Establish documentation and archiving
Modalités d'évaluation
Individual assessment Oral presentation Submission of a report
Bibliographie
Codex Alimentarius, European regulations (Hygiene Package) Good Hygiene Practice Guides (GBPH) ISO 22000 v2018, ISO-TS 22002-1, NFV01-006 v2022 (HACCP) standards From HACCP to ISO 22000 - Olivier BOUTOU, 2014, 3rd Edition - AFNOR DGAL, CERVIA, ACTIA guides, ANSES hazard sheets
Supports
Course materials Good practice guides Standards