Instructor:
Irwin Pronk
Product ID: 701179
Validation will be explained, especially as it relates to validation of CCP's though the concept pervades the entire HACCP process. Examples will include Cooking, Cooling, and Allergen Cleaning. We will also discuss the two aspects of Validation; the product risk (microbiological, chemical or physical) as well as the Capability of the process. Both must be understood to ensure the control of CCP's is robust. Methods to verify the entire HACCP System will be covered and how this is different from verifying Prerequisite Programs and CCP's.
Areas Covered in the seminar:
Who will benefit:
This webinar will provide valuable assistance to all companies/ manufacturing sites. Those that would benefit most would be:
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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