HACCP Centros de Distribucin

lunes, 31 de julio de 2017 08:00 a.m. -

martes, 01 de agosto de 2017 05:00 p.m. (Central Time)

*MEXICO*
MX, SFS, SSC, SHACCP, CR
Ciudad de Mxico
Mxico
HACCP Centros de Distribucin

Descripcin del Curso:

Este curso de dos das, est diseado para proporcionar a los asistentes el conocimiento y la comprensin de
los conceptos y aplicacin del Sistema de Anlisis de Peligros y Puntos Crticos de Control. El curso est
basado en los principios del HACCP del NACMCF y en los lineamientos de la Comisin del Codex Alimentarius
(CAC).

Objetivos de Aprendizaje:
Abordar sus cuestiones y requisitos de inocuidad alimentaria
Identificar peligros, fuentes y controles preventivos
Introducir el Sistema de HACCP
Programas Prerrequisito
5 pasos preliminares para desarrollar un Plan HACCP
7 principios de HACCP
Demostrar el proceso de implementacin del HACCP
Utilizar herramientas de capacitacin
Leccin, discusin, ejercicios
Modelos de aplicacin prctica

Contenido del Curso:

Definicin de HACCP
o NACMCF: Perspectiva de US
o CODEX: Perspectiva Global
o Peligros: Un enfoque tcnico
o Definiciones, ejemplos
Programas Prerrequisito (PPR)
o 10 PPR comunes
Los Cinco Pasos Preliminares
o Definicin y Discusin
Los Siete Principios del HACCP
Desarrollo del Plan HACCP

Informacin de contacto
Para Registrarse
NSF International
Phone: +52 442 242 2926
Elena Lara
Email: elara@nsf.org
Precio del Curso por Persona:
MXN$7,500+ IVA Enviar un correo electrnico
 Dirigido a:
Personal responsable de implementar y dar mantenimiento a los Programas de Inocuidad incluyendo el
HACCP
Representantes de la Gerencia
Personal Oficial
Individuos responsables de ayudar a las compaas a conseguir o mantener certificaciones de la GFSI
Personal de la Gerencia interesado en obtener una mejor comprensin de los conceptos del HACCP as
como del Sistema de Gestin de la Inocuidad

Duracin: 2 das

Prerrequisitos: Se recomienda haber asistido al curso de Programas Prerrequisito previamente y tener

conocimientos bsicos de microbiologa.

Programa Acreditado ANSI: HACCP para Informacin de contacto

Alda Cevallos | Asesora Comercial
Procesadores | capacitacion.ecuador@nsf.org |
viernes, 18 de agosto de 2017 09:00 a.m. - +593996961836
sbado, 19 de agosto de 2017 06:00 p.m. (Colombia, Peru, Ecuador Time)
NSF International Ecuador; Km 1,5 va
Samborondn, Edificio Xima, Piso 3, Oficina
*GUAYAQUIL*
(+593) 4 372 9410; ecuador@nsf.orgEnviar
MX, SFS, SC, HACCP, CR correo electrnico
Por determinar
Instrucciones de pago
GYE Guayaquil, Guayas
Ecuador INVERSIN
Mapa e instrucciones USD 450,00 + IVA
El pago incluye material, almuerzos, refrigerios
.
constancia de asistencia con el sello dorado d
International HACCP Alliance y derecho a exam
Este curso de dos das (16 horas), perteneciente al "NSF Food Safety
Certificate Program" acreditado por ANSI (American National Standard
Institute) y la International HACCP Alliance, est diseado para DESCARGAR CONTENIDO
proporcionar a los asistentes el conocimiento de los conceptos y aplicacin
del Sistema de Anlisis de Peligros y Puntos Crticos de Control. El curso
est basado en los principios del HACCP del NACMCF (National Advisory DESCARGAR FICHA DE INSCRIPCIN
Committee on Microbiological Criteria for Foods) y en los lineamientos de
la Comisin del Codex Alimentarius (CAC).

OBJETIVOS

Al finalizar el curso, el participante estar en la capacidad de:

Identificar y discutir los peligros para la Inocuidad asociados
a PPR y procesos de produccin.
Determinar medidas de control para los peligros significativos
identificados
Elaborar y verificar diagramas de flujo.
Conducir el anlisis de peligros de un proceso.
 Utilizar las herramientas proporcionadas para determinar las
medidas de control adecuadas para los peligros significativos
identificados.
Identificar puntos crticos de control, lmites crticos, mtodos
de monitoreo y acciones correctivas.> Verificar el Sistema
HACCP
CONTENIDO
Definicin de HACCP.

NACMCF: Perspectiva de EE.UU.

CODEX: Perspectiva Global.
Peligros: Un enfoque tcnico.
Definiciones, ejemplos.
Programas Prerrequisito (PPR).

10 PPR comunes.
Los Cinco Pasos Preliminares

Definicin y Discusin
Los Siete Principios del HACCP

Desarrollo del Plan HACCP

DIRIGIDO A
Personal responsable de implementar y dar mantenimiento a
los Programas de Inocuidad incluyendo el HACCP.
Representantes de la Gerencia de plantas procesadoras o
empacadoras de alimentos.
Responsables de consultoras enfocadas a conseguir o
mantener certificaciones de la GFSI
Personas interesadas en obtener una mejor comprensin de los
conceptos del sistema HACCP, as como del Sistema de Gestin
de la Inocuidad.
INFORMACIN ADICIONAL
Este programa, junto a los cursos: "HACCP Avanzado: Verificacin y
Validacin", Programas de Pre-requisitos (PPR) y Principios de
Auditora Interna, conforman el Programa certificado en Inocuidad
Alimentaria de NSF International, que cuenta con acreditacin ANSI
y reconocimiento mundial.

CURSOS ACREDITADOS POR:

 HealthGuard Professional Food Manager
Certification Training English Version

The NSF HealthGuard Professional Food Manager Certification course books are available for use in food
manager certification training classes. This course represents an improved approach to manager food safety
training. If you would like to place an order, please submit a HealthGuard order form.

The updated HealthGuard Food Manager Certification Training Manual will help you prepare for any of the
nationally recognized Food Manager Certification Examinations. Based on the 2013 FDA Food Code, the NSF
HealthGuard Food Manager Certification Training Manual (Version 7.0) provides clear, easy-to-understand
instruction on how to ensure the production of safe food in your facility. Topics covered include:

Introduction to food safety and food borne illness

Roles and responsibilities of food handlers and managers
Hazards and sources of contamination
Employee health and hygiene
Safe food handling practices
Equipment and facility best practices
HACCP
Each section contains review questions, case studies, activities and practice quizzes to test your
understanding of the content and track your progress through the material.
 To place an order for HealthGuard Training Manuals, please use our online order form.

Mexico
NSF offers consulting, training, auditing, inspection and certification services to the food supply chain across
Mexico. Located in Quertaro, our office provides comprehensive services to companies in the agriculture,
livestock, seafood, bottled water, food processing, food distribution, packaging, manufacturing and retail
industries, among others. Our wide range of services includes training and consulting in the Food Safety
Modernization Act (FSMA) and certification to Global Food Safety Initiative (GFSI) standards (GLOBALG.A.P.,
PrimusGFS, SQF, BRC, IFS and FSSC 22000). We provide management systems certification to ISO 9001, ISO
14001, OHSAS 18001 and industry-specific standards like ISO/TS 16949 for the auto industry. We also offer
testing and certification services for food equipment, nonfood compounds, dietary supplements, drinking
water system components and drinking water treatment chemicals.

Use of NSF consulting services or attending NSF training sessions does not provide an advantage, nor is it linked in any way to the
granting of certification.

Food Processing Services

In the food and beverage processing world, nothing is more constant than change. The industry must keep
pace with food and societal trends such as convenience foods, organic and healthy foods and portion
control.

Consumers and retailers today are more mindful of food safety than ever before, making food safety audits
and certification, global supply chain traceability and allergen management increasingly critical elements of
food processing operations.

With nearly 70 years of experience protecting public health, NSF International understands the critical role
that processing plays in the food supply chain. Our wide range of auditing, consulting and certification
services helps ensure companies are processing high quality foods and beverages that suppliers and retailers
demand.

Global Food Safety (GFSI) Certification for

the Processing Industry
Overview

Benefits of Certification
Why Work with NSF?
Certification Process
 In 2000, the Global Food Safety Initiative (GFSI) was founded with the goal of continuous improvement in
food safety management systems to ensure the delivery of safe food to consumers. Seven years later, major
retailers began specifying and/or accepting third-party certification of their food suppliers to GFSI
benchmarked standards.

Today, many food and beverage processors both large and small scale are undertaking GFSI certification
to help ensure food safety and brand protection as well as to secure new business opportunities for their
upstream supply chain customers specifying GFSI certification.

To begin your GFSI certification, contact NSF at +1 877.893.1325 or email foodsafetysolutions@nsf.org.

Benefits of Certification
GFSI certification provides independent certification that a product or process complies with specific
international standards and enables a food supplier to give assurances that food has been produced and
handled according to the most recognized standards.

It demonstrates a commitment to quality processes and continual improvement, and enables access to top
retailers. Perhaps most importantly, certification to GFSI benchmarked standards increases brand protection
and minimizes risk.

Third-party certification to GFSI standards demonstrates a food manufacturers strong commitment to safe
manufacturing materials and processes. It distinguishes the upper echelon of food processing facilities,
and separates industry leaders from industry followers.

Why Work with NSF?

NSF International is the leading global certifier to GFSI benchmarked standards, with exceptional technical
expertise, consistently calibrated auditors and capacity for a timely path to certification. Backed by nearly
70 years of food safety expertise and a current average of 35,000 annual GFSI certifications, we enable food
and beverage processors around the globe to demonstrate compliance to the worlds highest food safety
standards.

NSF International companies are accredited by the American National Standards Institute (ANSI-Accredited
Product Certification Body - Accreditation #1181), United Kingdom Accreditation Service (UKAS) and ANSI-
ASQ National Accreditation Board (ANAB), and have a worldwide network of highly skilled and experienced
auditors to help organizations of all sizes implement complex food safety solutions.

Certification Process
Certification to a GFSI packaging standard takes an average of six to nine months, depending on a facilitys
level of readiness. The NSF certification process follows these basic steps:

You company selects a GFSI standard.

You apply to NSF for certification.
You identify training needs/receive training.
You perform a self-assessment of compliance with the standard.
NSF conducts an optional pre-assessment (gap analysis).
We perform a desk audit.
We perform an onsite certification audit and identify corrective actions.
 The facility addresses corrective actions.
We verify/approve corrective actions.
We issue the certificate.
To maintain certification, companies must re-certify every year under most GFSI standards.

FSMA Readiness Tool

The U.S. Food Safety Modernization Act (FSMA) requires both domestic and foreign
suppliers/facilties that export to the U.S., to comply with requirements that will minimize
food safety risks. Suppliers/facilities included in FMSA range from produce to distribution.
This questionnaire will help you identify if your are exempt or not from FSMA. If you are
not expempt than the questionnaire will determine what the potential gaps in your food
safety management systems are and it will provide you the following rating:

Level 1 Just getting started

Level 2 Partially prepared
Level 3 Well prepared. If further assistance is requested contacts with various
NSF services can be requested.

Processor - Human Food

Note: If any question is not applicable to your company, please select the "Partially
Prepared" option.
Just
Well Partially Getting
Prepared Prepared Started

1. Do you have a fully

developed and
documented sanitation
program?
 Just
Well Partially Getting
Prepared Prepared Started

2. Do you have a
documented training
program?

3. Do you have a
documented
environmental monitoring
program?

4. Do you have a
documented food allergen
control program?

5. Do you have a
documented recall
program?

6. Do you have documented

cGMPs for your business
operations?

7. Do you have a
documented supplier
approval and verification
program?

8. Do you have a
documented hazard
analysis for your product
or process
 Just
Well Partially Getting
Prepared Prepared Started

9. Does your hazard analysis

take into account
biological, physical,
chemical and radiological
hazards?

10. Have you identified

controls that will
significantly minimize the
identified hazards?

11. Have you identified

controls that ensure that
food manufactured,
processed, packed, or
held by your facility will
not be adulterated or
misbranded under US
law?

12. Do you monitor the

effectiveness of controls
to provide assurance that
the controls work as they
should (minimization of
hazard)?

13. Do you have written

procedures for corrective
action in case of a
deviation?
 Just
Well Partially Getting
Prepared Prepared Started

14. Do you have procedures

to evaluate all affected
food in case of deviation?

15. Do you have procedures

outlining steps to prevent
affected food product from
entering the market?

16. Do you have written

procedures on appropriate
disposal of affected
product?

17. Do you have written

verification procedures?

18. Do you have a

documented
reassessment/ reanalysis
procedure for your food
safety plan?

19. Do you maintain your food

safety (GMPs and
HACCP) records for a
minimum of 2 years?

20. Do you have a qualified

individual in charge of
food safety at your
 Just
Well Partially Getting
Prepared Prepared Started

facility?

Processor - Human Food

Note: If any question is not applicable to your company, please select the "Partially
Prepared" option.
Just
Well Partially Getting
Prepared Prepared Started

1. Please select an
answerDo you have a fully
developed and
documented sanitation
program?

2. Please select an
answerDo you have a
documented training
program?

3. Please select an
answerDo you have a
documented
environmental monitoring
program?

4. Please select an
answerDo you have a
documented food allergen
control program?
 Just
Well Partially Getting
Prepared Prepared Started

5. Please select an
answerDo you have a
documented recall
program?

6. Please select an
answerDo you have
documented cGMPs for
your business operations?

7. Please select an
answerDo you have a
documented supplier
approval and verification
program?

8. Please select an
answerDo you have a
documented hazard
analysis for your product
or process

9. Please select an
answerDoes your hazard
analysis take into account
biological, physical,
chemical and radiological
hazards?

10. Please select an

answerHave you identified
controls that will
 Just
Well Partially Getting
Prepared Prepared Started

significantly minimize the

identified hazards?

11. Please select an

answerHave you identified
controls that ensure that
food manufactured,
processed, packed, or
held by your facility will not
be adulterated or
misbranded under US
law?

12. Please select an

answerDo you monitor the
effectiveness of controls to
provide assurance that the
controls work as they
should (minimization of
hazard)?

13. Please select an

answerDo you have
written procedures for
corrective action in case of
a deviation?

14. Please select an

answerDo you have
procedures to evaluate all
affected food in case of
deviation?
 Just
Well Partially Getting
Prepared Prepared Started

15. Please select an

answerDo you have
procedures outlining steps
to prevent affected food
product from entering the
market?

16. Please select an

answerDo you have
written procedures on
appropriate disposal of
affected product?

17. Please select an

answerDo you have
written verification
procedures?

18. Please select an

answerDo you have a
documented
reassessment/ reanalysis
procedure for your food
safety plan?

19. Please select an

answerDo you maintain
your food safety (GMPs
and HACCP) records for a
minimum of 2 years?
 Just
Well Partially Getting
Prepared Prepared Started

20. Please select an

answerDo you have a
qualified individual in
charge of food safety at
your facility?