Food Safety and HACCP Courses
Accredited by American Certification System Global Program – USA (ACS-GP)
PLI is an accredited course provider of ACS-GP and currently offering following food safety certifications:-
- Level 1 certificate in HACCP
- Foundation Course ISO 22000:2005 (PLI Certification)
- Level 2 certificate in HACCP
- Level 3 certificate in HACCP
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.
HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.
01 Day to 03 Days Programs
American Certification System Global Program (ACSGP – USA)
Currently we entertain only group participants for food safety and HACCP certifications. The courses are valuable for regulatory body employees, workers and managers involved in manufacturing, storage and distribution of food items.