The intermediate HACCP training course is designed for those working in any branch of the food industry at supervisory level. This includes ‘traditional’ supervisors and HACCP team leaders, but also anyone who needs a broad understanding of HACCP as part of their work. Those who can benefit from this course work in the following fields among others:

1. Quality assurance
2. One to one or on the job instruction and training
3. Investigation of customer complaints
4. Purchasing, especially raw materials         

COURSE OBJECTIVES

The intermediate HACCP training is ideal for those considering future progression to the advanced level HACCP programme. The course has a flexible syllabus: It is tailored to suit the background of individual students so that all facets of food production, processing, storage, transport, wholesale, catering, supply and retail are covered. Successful completion of the course and examination will enable candidates to:

1. Assist in hazard-analysis programmes
2. Monitor food hygiene standards
3. Assist in training, especially in on-the-job training
4. Effectively supervise food handlers on HACCP issues
5. Carry out HACCP audits
6. Encourage good standards of HACCP
7. Help formulate and write HACCP policies, instructions etc.

Suitable students for the course and examination will need to have an analytical approach to food hygiene and will be encouraged to demonstrate how they can influence others and positively encourage good standards. The training time to cover the syllabus is at least 18 hours, typically covered in 2½ days.

1. The Intermediate HACCP training course is a computer based Power Point presentation with set in videos. 
2. It takes eighteen hours duration; which includes one coffee break (15 minutes) and a lunch break (30 minutes).
3. The maximum number of attendees should not exceed 08 nos. in each session.
4. End of the session, the course material are distributed to all attendees.

 Course Curriculum

1. Introduction to Course and HACCP

Course Objective

1. What is HACCP?
2. Origin of HACCP
3. Recommendations
4. Seven Principles
5. Traditional Inspection methods and the HACCP approach

2. Hazards

1. What is Hazards
2. Biological, Chemical and Physical Hazards
3. Biological Hazards - detailed study
4. -   Bacteria
5. -   Virus
6. -   Parasites
7. Chemical Hazards - detailed study
8. - Naturally Occurring Chemicals
9. - Intentionally added Chemicals
10. - Incidentally Added Chemicals

1. Physical Hazards - detailed study
2. -  Materials
3. -  Sources

3. Prerequisite Programs

1. Prerequisite Programs definition
2. What are GMP’s and SSOP’s?
3. Examples
4. Preliminary steps in developing a HACCP Plan
5. Management Commitment
6. HACCP Team Assembly
7. Building & Facilities
8. Equipment and Utensils
9. Calibration
10. Dealing With Customer Complaint

4.  Model Sanitation Standard Operating Procedure (SSOP)

1. Eight Sanitation Keys
2. Water and Ice
3. Cleanliness of food contact surfaces
4. Prevention of Cross Contamination
5. Maintenance of Hand Washing, Hand Sanitizing and Toilet Facilities
6. Storage of Toxic Chemical Compounds
7. Prevention of Food from Adulterants
8. Personal Hygiene
9. Pest Control

5.  Hazard Analysis and Preventive Measures

1. What is hazard analysis
2. How to conduct a hazard analysis
3. How to identify significant hazards
4. What preventive measures are
5. How to identify preventive measures

6.  Identification of Critical Control Points

1. The definition of a Critical Control Point (CCP)
2. The relationship between significant hazard and a CCP
3. The use of decision tree to select a CCP
4. Examples of CCPs

7. Establish Critical Limits

1. How to define critical limits
2. How to set critical limits for a CCP
3. How to find sources of critical limit information
4. The Relationship between critical limits and operation limits

8. Critical Control Point Monitoring

1. How monitoring is defined
2. Why monitoring is needed
3. How to design a monitoring system
4. Who should monitor

9.  Corrective Actions

1. The definition of corrective actions
2. Procedures for corrective actions
3. Record-keeping requirements for corrective actions

10. Record-keeping Procedures

1. What kind of records are needed in a HACCP system
2. When to record monitoring information
3. How computerized records can be used
4. How to conduct a record review

11. Verification Procedures

1. How to define verification
2. What functions are part of HACCP plan verification
3. What functions are part of validation

12. The HACCP Regulation

1. What are the requirements of the International and Dubai Municipality HACCP regulation.
2. How to reference the specific requirements