FSQ03 - Hazard Analysis and Critical Control Point HACCP (2 day)
危害分析与重点控制 (2天)

 

This programme sets to provide a complete picture as how to introduce and implement a HACCP System in an organization of manufacturing environment. It goes steps by steps which also include mini workshop and group presentations. 此课程的设立是为了提供完整的介绍关于如何在一个生产环境的组织中介绍和实行一个危机分析与重点控制系统。此课程将逐步探讨，也包括小型工作坊和组别呈现。 OBJECTIVES   课程目的 •  Familiarize with appropriate composition and knowledge required for an effective HACCP Team    熟悉适当有效的危机分析与重点控制团队要求的组成和知识 •  Understand the importance and considerations of a complete product description and the identification of product ingredients and packaging materials    了解完整的产品描述、分辨产品成分和包装材料的重要性和考虑。 •  Acquire skill in construction of an accurate and complete flow diagram and plant schematic and understand the importance of specific processing operation and identify potential hazards associated with the flow of raw materials from the point at which they enter the plant, through processing to departure    获得建构准确和完整流程图、树状图、了解特定流程操作的重要性和分辨在流程中的原料中潜在的危机，透过程序到启程 •  Acquire the necessary knowledge and abilities to identify all potential hazards in a process and to consider the appropriate control measures    获得需要的知识和能力去分辨过程中所有潜在危机和考虑适当的控制方法 •  Acquire necessary knowledge and abilities to determine critical control points in the HACCP System    获得需要的知识和能力去定义危机分析和重点控制的危机重点控制 PROGRAM OUTLINE 课程大纲 This programme consists of 12 Modules with Twelve (12) Tasks and Seven (7) Principles: 此培训包含12个模式（包括12个任务和7个原则） Module 1 模式1 : History and background of the HACCP System 食物危机和重点分析系统的历史和背景 Module 2 模式2 : The Codex guidelines for the application of the HACCP system 食物法典委员会指南对食物危机和重点分析系统的应用。 Module 3 模式3 : Assemble the HACCP team –Task 1 集合食物危机和重点分析危机团队-任务1 Module 4 模式4 : Describe product and identify intended use –Task 2 and 3 描述产品和确定用途-任务2和3 Module 5 模式5 : Construct flow diagram and on-site confirmation of flow diagram – Task 4 and 5 建构流程图并进行现场图形确认-任务4和5 Module 6 模式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 列下跟每个步骤有关的所有潜在的危机，进行危机分析，考虑任何可控制已辨认危机的方法-任务6/原则1 Module 7 模式7 : Determine critical control points – Task 7/ Principle 2 定义危机重点控制-任务7/原则2 Module 8 模式8 : Establish critical limits for each critical control point – Task 8/ Principle 3 为每个危机重点控制建立危机限度-任务8/原则3 Module 9 模式9 : Establish a monitoring system for each critical control point – Task 9/ Principle 4 为重点危机控制建立一个监督系统-任务9/原则4 Module 10 模式10 : Establish corrective actions – Task 10/ Principle 5 建立一个修正行动-任务10/原则5 Module 11 模式11 :  Establish verification procedures – Task 11/ Principle 6 建立核查程序-任务11/原则6 Module 12 模式12 : Establish documentation and record keeping – Task 12/Principle 7 建立资料和记录保存-任务12/原则7 WHO SHOULD ATTEND 谁该参与？ Employees whether they are management personnel or workers in an organizations intending to introduce and implement HACCP System will definitely have to attend this programme.   For companies who wish to keep fresh the knowledge and skill of implementing and maintaining this System among their staff will have to arrange them to attend this programme. 无论是管理层成员或是公司中欲进行危害分析与重点控制系统的成员一定要参加此项课程。至于那些想要重新获得相关的知识和实行或保持对该系统掌握的技巧人士也一律欢迎参加此课程。