' HACCP, Hazard Analysis | CCP - Course, Programmes in Delhi NCR

IGMPI is conferred with ASSOCHAM Services Excellence Award 2017: Our Directors Mr Syed S. Abbas & Mrs Rafat Abedi, Chief Advisor Dr Mahesh Gupta, Advisor Mr Amitabh Srivastava are being honoured by the Chief Guest & Honorable Member of Parliament Dr. Udit Raj

(L-R) Seetaraju Gembali, Managing Director, GSR Pharma Research; Vinod Arora, Principal Advisor, IGMPI (Moderator); Dr Girish Jain, President, Research & Development, Alkem Laboratories and Pramod Pimplikar, Managing Director, Shalina Laboratories

Maneuver your growth through adequate food safety knowledge

Maneuver your growth through adequate food safety knowledge

Where food safety is a culture, Maneuver your growth through adequate food safety knowledge

Where food safety is a culture, Maneuver your growth through adequate food safety knowledge

 

HACCP Programmes

HACCP Programmes

The Food industry in the world is witnessing a great revolution as the there are now more and more market players coming up to produce world class. There is a wide awakening in the global economies to feed their populations with safe food to ensure public health.

The food safety culture is now established in most of the economies of the world with its foundation laid on the HACCP system. If the HACCP is well researched and highly specific then the risks probability for any particular hazard in food is highly minimized.

HACCP which stands for ‘Hazard Analysis and Critical Control Points’ is a risk based approach to prevent the occurrence of potential food borne hazards.

The risk based controls have to be applied in order to maintain safety of food in the food industry, retail establishments, catering and hospitality industry. The basic tool applied is the HACCP that ensures the production of safe food.

Food safety can be easily compromised if there is an absence of risk based controls in a food related organization. This is so much so that the Food and Drug Administration has specifically given a HACCP for juice and juice related products and also the seafood which if not implemented the food products would be considered adulterated in US. The Codex Alimentarius Commission has given the HACCP standards as well.

Thus identifying the scope of implementation and the need for experienced, knowledgeable professionals the FFSQ has brought this certification programme in HACCP that ensures to fulfill the industry needs and gives the participants adequate knowledge about the HACCP system and its implementation in one’s firm.

Industry Certificate in HACCP

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