FoodSHAP HACCP Principles and Practice
Details
Outline
2. Pre-requisite Program Review
3. The Process Approach to HACCP
4. Developing and Implementing a HACCP-based program
5. The 7 Principles of HACCP
a. Conduct a Hazard Analysis
b. Determine Critical Control Points
c. Establish Critical Limits
d. Establish Monitoring Procedures
e. Develop Corrective Actions
f. Conduct On-going Verification
g. Keeping Documented Information
Speaker/s
Ms. Elsie Gatpayat
NSI’score values include:
- Knowledge and Technical Competency
- Green Chemistry
- Sustainable Process Improvements
- Regulatory Compliance
In response to the need for sustainable business support of the small and medium enterprises (SMEs), Nuevochem Specialties, Inc. (NSI) launched NSI Training and Consultancy Center, a new business unit whose main focus is to provide trainings for professionals in compliance to the Professional Regulation Commission and to assist clients with their regulatory requirements as well as to providing trainings to ensure client awareness on the various regulations affecting their business establishments and client responsibilities in developing a management framework to help them understand their roles, by developing clear guidelines in the form of manuals or standard operating procedures (SOP) that allow all committed supply chain stakeholders to participate and take responsibility for their part within the organization from procurement to waste management.
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