Food Safety Awareness Training teaches you to be aware of HACCP, food safety hazards, and personal hygiene. This training helps improve food safety in food establishments. These subjects will be useful in the daily practices of any food organization, such as food processing/manufacturing companies, eateries, food stores, etc. Food Safety Awareness Training Also includes PRP requirements that allow the organization to improve their facility and plant to ensure food safety.
Introduction to Food Safety Management System
Food Safety Management System (FSMS), which identifies and controls food safety risks at all stages of food preparation through a comprehensive system of controls that includes:
- HACCP principles are a scientific and systematic approach to identifying, preventing and reducing food-borne diseases in the food chain.
- Prerequisite programs: Basic programs and practices to create and maintain a healthy environment.
- To ensure FSMS monitoring is easy and traceable to contamination sources, it is important to maintain accurate records and documentation.
Basic Conditions for Food Safety – PRP
Food safety management systems involve the systematic and logical evaluation of every step in a food-manufacturing process. Without PRPs, a food safety management system cannot be implemented successfully.
Prerequisite programs (PRPs) are the minimum necessary control actions, actions, and procedures to produce a product that meets these requirements. Because no one policy or set of guidelines can be applied to all plants or distribution systems, PRPs guide the establishment of individual plant policies.
HACCP System – In general
HACCP refers to a management system that ensures food safety by analyzing and controlling biological, chemical and physical hazards. This includes production, procurement, handling and manufacturing, distribution, and consumption. Management must be committed to HACCP for a HACCP plan to be implemented successfully. Top management must be committed to HACCP, and employees will feel the importance of safe food production.
Management must commit to HACCP to have a successful HACCP program. Management must be aware of the costs and benefits of HACCP. This commitment will include education and training for employees. In addition to improved food safety assurance, there are other benefits such as better resource utilization and prompt response to problems.
Food Safety Personal Hygiene
Customers will appreciate your hygiene. They expect you to handle their food well and look neat and professional.
Food Safety Hazards and Critical Control Points
Food safety’s Critical Control Point (CCP) is part of the Hazard Analysis and Critical Control Points principles. This is a preventative approach. CCP refers to a place in food production where control can be applied to prevent a specific hazard. The CCP can be identified during cooking, reheating, cooling, and holding food. Therefore, it is important to understand what a CCP means and how to manage them.
CCP stands to be a Critical Control Point. CCP stands for Critical Control Point. It is the point at which the control can be applied in food handling to prevent or reduce hazards. These hazards include biological, chemical and physical, as well as allergenic.
