Course Overview

Grain sector operations are full of food safety hazards – pesticides and herbicides, foreign matter, aflatoxins and filth, to name a few – and the only way to protect end-users (consumers) and your business is through regular food safety training and capacity development. Food safety violations can often result in major financial and legal troubles for agribusinesses.

Hazards Analysis and Critical Control Points (HAACP) is a globally recognized food safety management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards in the food system, from production, aggregation, handling and storage, trading, to manufacturing, distribution and consumption of the finished product. This course in designed to help develop organized processes for safe food production and realize compliance with food safety standards. The course helps in gaining skills on how to effectively conduct hazard analysis of Biological, Chemical and Microbiology, determination of Critical Control Points (CCPs), establishment of target levels and Critical Control Limits, and establishment of a system(s) to monitor CCPs. The course is critical in understanding establishment of appropriate Corrective Action Plan for each CCP, procedures to verify that the HACCP system is working effectively, documentation concerning all procedures and keeping of records of their application and implementation of a comprehensive HACCP plan.

To provide a comprehensive coverage, the course introduces the trainees to mycotoxins and further discusses factors promoting or affecting fungal growth, aflatoxins and health, grain sampling for aflatoxin analysis, testing equipment, prevention measures for aflatoxins, methodologies of aflatoxin determination, safety and precautions, and Hazzard Analysis and Critical Control Points (HACCP) strategy on mycotoxin control. Completion of this course helps agribusinesses control risks through international best practices, paving the way for HACCP certification which improves their regulatory standing and opens up access to lucrative regional and international markets.

Course Outline

  • Hazard analysis of biological, chemical and microbiology.
  • Determine Critical Control Points (CCPs).
  • Target levels and Critical Control Limits.
  • System(s) to monitor CCP.
  • Appropriate Corrective Action Plan for each CCP.
  • Procedures to verify that the HACCP system is working effectively.
  • Documentation concerning all procedures and keep records of their application.
  • Implementation of a comprehensive HACCP plan.

Specific Outcomes

  • Increased compliance with food safety standards.
  • Organized processes for safe food production.
  • Organized staff promoting teamwork and efficiency.
  • Savings on transaction costs in the long run.
  • Avoidance of customer poisoning.
  • Improved food quality standards.
  • Due diligence defence in court.

Delivery Method

Stimulating lecture, analytical learning through exercises, practical sampling for Aflatoxin analysis and aflatoxin testing
session, experience sharing, field visit and case studies.

Duration

Three-day course with a half day practical on the third day.

Target Client

  • Quality assurance officers/managers
  • grain laboratory analysts,
  • graders
  • warehouse operators
  • commodity traders
  • food processors
  • farmer-based organisations/ cooperatives,
  • regulators
  • food reserve agency personnel.