Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and is a necessary accreditation you must have to export your products from Vanuatu.
HACCP can be applied where any food is produced, handled, transported or stored. If you work with food, HACCP can be applied to help make sure food is safe to eat.
Principles of HACCP are used to identify, assess, control and monitor food safety hazards that may occur in your food business. If the steps and requirements of HACCP are not correctly implemented, there can be significant impacts on both your customers and your business. These can include product recall, injury, illness, customer complaints, market failure and even litigation.
The Principles and Application of HACCP Training Course is scheduled for the 20th and 21st January in Luganivlle, from 8:30am to 4:30pm each day and is designed to teach you how to develop, implement and maintain a Hazard Analysis Critical Control Point (HACCP) system. The training is presented over 2 days to cover the 5 preliminary steps and the 7 principles of HACCP. Practical examples and activities are provided to assist with development and implementation within your food business. Participants will learn techniques for managing both HACCP and pre-requisite programs to ensure food products are safe.
At the end of this 2 day course you will be able to apply to be considered for one of six fully paid accreditation preparation programs, where by Dion Palu of Quality Solutions, will assist you over the next 6 to 12 months to become HACCP accreditation ready. This is a great opportunity for businesses wanting to enter the export market!
To register please call Reception at VCCI on 27543, or email Reception at reception@vcci.vu. Only 15 places available so book now.
