Critical Control Points (CCP’s). Where are they? Why? When?
Instructor:
Irwin Pronk
Product ID: 701180
- Duration: 60 Min
Some example CCP's that we will discuss will be:
- Filtration
- Weighing preservatives
- Sealing the package
- Heating
Areas Covered in the seminar:
- Review the importance of thorough hazard analysis, clearly describing the various hazards and the most likely failure modes. Examples will be Receiving of refrigerated foods and cooking of roast beef.
- Review the CCP Decision Tree and explain the slight differences between Codex's, USDA's and Canada's.
- Discuss each question in detail explaining its intent.
- Review CCP examples and explain the thinking process in the hazard analysis and how to use the Decision Tree.
Who will benefit:
This webinar will provide valuable assistance to all companies/ manufacturing sites. Those that would benefit most would be:- Technical Directors / VP's
- HACCP Coordinators
- Operations / Production Managers
- Quality Assurance Managers
- R&D Managers
Instructor Profile:
Irwin Pronk, has 27 years of experience in the food, automotive and packaging industries. Working experience includes Canada Packers (R&D) and Pillsbury/Green Giant (QA) and since Feb’95, Consulting, Training and auditing in the areas of Food Safety (HACCP), Continuous Improvement and Management Systems development. Experience includes on-farm; feed mills, food processors, municipal water departments, automotive suppliers and packaging suppliers, in Canada, United States, Japan, China and Jamaica. Irwin has worked with over 300 companies and trained over 10,000 individuals.
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