Design the internal audit programme covering food hazard analysis and critical control.
Building Food Hazard Analysis and Critical Control Point Systems
Move food hazard analysis and critical control from general awareness to a repeatable, reviewable practice.
📍 Tripoli🗓️ 5 training days📚 4 modules🎓 Accredited certificate
5intensive training days
4scientific modules
8training sessions
32detailed points
Course Overview
Variation in food hazard analysis and critical control is the enemy; averages conceal it. The cost of poor quality in critical control is rarely visible in any single budget line. The content is relevant to those who own this aspect of quality and productivity management and to those who are held accountable for its results. Moving food hazard analysis and critical control from written policy into daily practice is not achieved by a single decision. The most reliable predictor of sound the quality and productivity management capability is whether anyone reviews it when nothing has gone wrong. Participants finish able to explain critical control to a non-specialist audience without losing precision. Participants test their assumptions about food hazard analysis and critical control against scenarios designed to break weak ones. It treats critical control as an operating discipline and equips participants to run it as one. The final session converts the week's work on this part of quality and productivity management into commitments with owners and dates.
Expected Learning Outcomes
Map the process behind critical control as it is actually performed.
Build a register of the risks attaching to food hazard analysis and critical control and keep it current.
Sequence improvements to critical control so that each step makes the next one easier.
Communicate the purpose of food hazard analysis and critical control to those who have to comply with it.
Identify the sources of variation in critical control and rank them by effect.
Benchmark food hazard analysis and critical control against comparable operations honestly.
Who Should Attend
Health, safety and environmental staff whose systems integrate with food hazard analysis and critical control.
Internal auditors examining critical control.
Newly appointed managers taking on food hazard analysis and critical control for the first time.
Experienced practitioners formalising an approach to critical control that has grown up informally.
Supplier quality engineers assessing inputs to food hazard analysis and critical control.
Training officers building problem-solving capability in critical control.
Course Modules
Food hazard analysis and critical control: internal audit and certification evidence
2 sessions · 8 pointsSession 1Making food hazard analysis and critical control work when resources are constrained
- Plan the sequence in which improvements to food hazard analysis and critical control will be introduced.
- Assign responsibility for keeping documentation of critical control current.
- Anticipate the objections food hazard analysis and critical control will raise and prepare the answers.
- Record the rationale for each significant choice made about critical control.
Session 2Benchmarking critical control without flattering yourself
- Choose productivity measures for food hazard analysis and critical control that do not reward shortcuts.
- Benchmark the organisation's critical control against comparable operations.
- Agree the indicators that will show whether food hazard analysis and critical control is improving.
- Calculate the cost of poor quality attributable to critical control.
Critical control: benchmarking and continual improvement
2 sessions · 8 pointsSession 1Solving the defect in critical control that keeps returning
- Map the process behind food hazard analysis and critical control by walking it, not by describing it.
- Apply structured root cause analysis to the top defect in critical control.
- Measure current variation in food hazard analysis and critical control before attempting improvement.
- Define quality for critical control in terms the customer would recognise.
Session 2Building the method for critical control step by step
- Test the procedure for food hazard analysis and critical control against a realistic scenario.
- Map the handovers in critical control between functions and secure them.
- Identify the few causes responsible for most defects in food hazard analysis and critical control.
- Close out actions on critical control rather than leaving them open indefinitely.
Critical control: defining quality in measurable terms
2 sessions · 8 pointsSession 1Who answers for critical control, and to whom
- Train the team handling food hazard analysis and critical control in the problem-solving method being used.
- Define supplier quality requirements affecting inputs to critical control.
- Record what was tried on food hazard analysis and critical control and did not work, and why.
- Identify non-value-adding steps in critical control and remove them.
Session 2Finding the variation that matters in food hazard analysis and critical control
- Decide what will be stopped to create capacity for food hazard analysis and critical control.
- Assemble certification evidence for critical control as work proceeds, not before the audit.
- Build the competence framework that supports food hazard analysis and critical control.
- Write standard work for critical control with the people who perform it.
Critical control: control plans, sampling and acceptance
2 sessions · 8 pointsSession 1Sampling critical control on evidence rather than convention
- Record what was learned when food hazard analysis and critical control did not go as planned.
- Design the internal audit schedule covering critical control.
- Set the review cadence that sustains gains in food hazard analysis and critical control.
- Check that critical control still works when volumes rise unexpectedly.
Session 2Removing steps from critical control that add no value
- Build a control plan for food hazard analysis and critical control identifying what is checked, when and by whom.
- Set out how exceptions to critical control are requested and approved.
- Confirm that those complying with food hazard analysis and critical control understand why it exists.
- Confirm that reporting on critical control reaches the people who can act.
Choose the package that suits you
Silver Package
At least 3 people
USD1,250
- Workshop or Program Participation
- Airport Transfers
- Customized Badge
- Expert Mentorship (Private Sessions)
- Supervision & Secretarial Services
- Accredited Certificate of Participation
- Complete Training Kit
- Coffee Break
- Closing Ceremony
Gold Package
At least 3 people
USD1,850
- 5-night stay in a 5-star hotel
- Workshop or Program Participation
- Airport Transfers
- Customized Badge
- Expert Mentorship (Private Sessions)
- Supervision & Secretarial Services
- Accredited Certificate of Participation
- Complete Training Kit
- Coffee Break
- Closing Ceremony
Complete your registration
We will contact you within one business day to confirm.