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Hazard Analysis & Critical Control Points (HACCP)

Duration: Twenty-four (24) hours delivered over three (3) days.

Cost: $40,000 per person + GCT

Description: This three day workshop will provide the participants with an understanding of HACCP Prerequisite Programmes, the FSMA requirements and the elements to be included in an HACCP Plan. This course also provides the tools for implementation and maintenance of HACCP Systems. This HACCP course will add value to your organization by ensuring that the critical control points are identified, addressed and maintained using a systems approach.

Course Objective:

  • To provide a training program which fulfills the training needs for individuals who are required to assist in the development and maintenance of a robust Food Safety system. This course is designed in accordance with the 7 prerequisite steps.

  • To provide training in the steps required to identify the Critical Control Points and the knowledge in documenting non- conformances.

  • To ensure that participants will be competent to develop a Quality Plan within their own work environment.

  • To ensure that individual questions receive the most thorough attention possible within the time constraints of the syllabus

Learning Objective:     

After the completion of the course participants should be able to:

  • State the importance of Food Safety Management system

  • State the principles of HACCP

  • State the FDA FSMA requirements

  • State the stages involved in the implementation of HACCP

  • Understand the basic concepts and methodology of HACCP

  • Assist in the Implementation of a HACCP System in their organization

Who should attend?

  • Executives and Senior Managers

  • HACCP coordinators

  • Sanitation specialists

  • Line staff

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Bureau of Standards Jamaica
6 Winchester Road, Kingston 10, Jamaica
Tel: (876) 618-1534, (876) 632-4275

Email: info@bsj.org.jm