LEARN. NETWORK. COLLABORATE.

Join Carol Wallace and Sara Mortimore as they explore the following key topics:

HACCP – Why is now the time to update?

Today the industry operates under established HACCP plans, food safety, and quality management programs, many of which are certified under a GFSI benchmarked scheme like BRCGS and meet country regulatory requirements.  Yet we are not bending the curve globally when it comes to the number of foodborne illness outbreaks. We must pause, reflect, and potentially pivot.

This session will discuss recent changes in Codex Hygiene and HACCP principles that were intended to give clarity and strengthen HACCP systems.  As examples of in country and regional activity, the updates to the US FDA’s FSMA Food Safety Preventive Controls Alliance training, specifically around the supply chain controls will be discussed and European regulations linking food safety culture with HACCP-based food safety management systems will be considered.  Whilst many changes largely clarify the expectations that were there from the beginning of HACCP, the application of HACCP principles can be and must be improved to protect consumers and businesses throughout the supply chain.  

 

Masterclass: HACCP – A Practical Approach

Following recent changes to the internationally agreed Codex HACCP principles and activity around national and regional HACCP regulation and requirements, there is a need to update and strengthen HACCP systems.  This, working within a strong food safety culture, should help the global food industry to make necessary improvements and start truly addressing the burden of foodborne disease.  

From a practical viewpoint, this session will consider the differences between the updated Codex HACCP principles and guidelines and the previous version of HACCP principles, largely unchanged since the 1990s.  Focusing particularly on HACCP teams, hazard analysis, validation/verification and the need for ongoing review and continuous improvement, the masterclass will cover the necessary knowledge and skills to break down barriers and move forward.  A quarter into the 21st Century, participants will learn the necessary steps to overcome the complacency that HACCP is ‘done already’, taking a proactive approach to make HACCP more effective in practice.

 

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