ECA Training Coverage
The Egyptian Chefs Association recently organized a comprehensive 3-day training program on Hazard Analysis and Critical Control Points (HACCP) at an advanced level. Led by renowned expert Dr. Alaa Me’bed, General Manager of “Focus Food,” the course aimed to equip participants with advanced knowledge and skills in food safety management.
1. Understand the Hazard Analysis System and Critical Control Points (HACCP) principles at an advanced level.
2. Identify and assess risks associated with food production processes.
3. Determine critical control points and establish effective control measures.
4. Establish critical limits, targets, and variances for maintaining food safety standards.
5. Implement prerequisite programs to ensure food safety.
6. Develop strategies for defining corrective actions and documenting processes.
7. Gain proficiency in implementing, verifying, and certifying HACCP systems.
Introduction to HACCP: Dr. Alaa Me’bed provided an overview of HACCP principles, emphasizing its significance in ensuring food safety.
Flow Path of the HACCP System: Participants learned how to analyze the flow of food production processes to identify potential hazards and critical control points.
Risk Identification: Dr. Alaa guided participants through techniques for identifying risks associated with food production, emphasizing the importance of thorough risk assessment.
Critical Limits, Targets, and Variances: The course covered establishing critical limits, setting targets, and managing variances to maintain food safety standards.
Corrective Actions: Strategies for defining and implementing corrective actions were discussed, emphasizing the need for prompt responses to deviations from critical limits.
Documentation and Implementation: Dr. Alaa elaborated on the importance of thorough documentation and effective implementation of HACCP plans.
Record Keeping Best Practices: Dr. Alaa shared best practices for maintaining comprehensive records to support HACCP implementation and compliance.
The Egyptian Chefs Association extends its gratitude to Dr. Alaa Me’bed for his expertise and dedication in conducting this advanced HACCP training program. His contributions have empowered participants with the knowledge and skills necessary to enhance food safety standards in their respective roles.