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Joint Competence Certification Program on HACCP
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Training on HACCP

HACCP (Hazard analysis critical control) is a system use to control hazard and to assure product integrity. HACCP is an effective prevention system with critical step as the target on food production chain. By applying HACCP, assurance of food safety is not only based on end product testing.

HACCP system in Indonesia has become more important with the beginning of globalization era where food safety is the essential requirement. HACCP application can be used as an effective tool to increase food industry competitiveness. National standardization agency (BSN) has published HACCP system (SNI 01-4852-1998) and Manual for HACCP Planning formulation (ICS-67-020).

HACCP system can be applied in broad spectrum in food industry, starting from large industry down to small scale industries, hotels, catering, restaurant and other type of catering. Critical point can be located on raw material, handling, processing, storage and service.

Considering the important of HACCP and its application in food industry, all industries based on food and personals involving in food quality assurance must continuously improve their knowledge to assure food safety. TBO offers training about HACCP system and its application in food industry and catering. The training will introduce participants to the concept of HACCP and its origins. Explain the legal, technical and commercial reasons for implementing a HACCP system. Describe a methodology of how these principles may be applied so as to (1) identify hazards to product safety; (2) assess these hazards and determine effective preventative measures; (3) identify Critical Control Points; (4) .maintain control of CCP's by setting of critical limits and corrective action procedures; and (5) verify that the HACCP system is effective and in place by appropriate measures.

After having participating in the training, it is expected that the participants are able to formulate HACCP planning for each product in industries where they work.

(C) 2005 Department of Food Science and Technology - IPB