Objective: To assist fish processing companies to validate their HACCP system documentation and to amend/simplify where deemed necessary for compliance with EU and US requirements.
Key References: EU Regulations (EC) 852/2004, 853/2004, 37/2010, 1881/2006, 2073/2005, 1169/2011 and Directive 98/83/EC, US National Seafood HACCP Alliance Training Curricula (Myanmar language), US Fish and Fishery Products Hazards and Controls Guidance.
Dates: Three courses conducted on 3-7 September, 10-14 September and 17-21 September 2018.
Venue: SEDONA, Yangon
| Day | Time | Main Activity | |
| Day 1 | 08.30-09.00 | Registration | |
| 09.00 – 09.30
|
Opening Speech and introduction
1. Deputy Director General /Director ( R & DD ) (10minutes) 2. Else Marie Andersen ) ( 10 minutes) 3. MPEA ( 10 minutes) |
||
| 09.30 – 09.45 | Break | ||
| L1 | 09.45 – 10.45 | Summary of national and international requirements to control of food safety. Legal requirements and international standards and principles | |
| 10.45 – 11.15 | Break | ||
| L2 | 11.15 – 12.30
|
Basic Food hygiene and food safety control principles
Most typical hazards and their control measures in common fishery products for export from Myanmar |
|
| 12.30 – 13.30 | Lunch | ||
| L3 | 13.30 – 15.00 | Requirements to Prerequisite facilities. Draw examples of good and bad, right and wrong from the verifications (Physical facilities, GMP and SSOP requirements and management, Record keeping). | |
| 15.00 – 15.30 | Break | ||
| C1 | 15.00 – 17.00 | Brief assessment of own Pre-requisite programs and Plan of Action (where necessary) | |
| Day 2 | 9.00 – 9.30 | Summary of yesterday | |
| L4 | 9.30 – 10.30 | Introduction to HACCP 7 principles and 12 steps | |
| 10.30 – 11.00 | Break | ||
| C2 | 11.00 – 12.30 | Product Descriptions Verify and amend as necessary own product description(s) |
|
| 12.30-13.30 | Lunch | ||
| C3 | 13.30-17.00
(incl. break)
|
Constructing the Flow diagram(s) and process descriptions for own establishment
– Product groups – All steps |
|
| Day 3 | 09.00 – 09.30 | Summary of yesterday | |
| L5 | 09.30 – 10.15 | Typical hazards and hazard analysis | |
| 10.15 – 10.45 | Break | ||
| 10.45 – 11.15 | Typical hazards and hazard analysis, cont. | ||
| C4 | 11.15 – 12.00
|
Hazard analysis cont. (work on own systems)
Identification of CCPs |
|
| 12.00-13-00 | Lunch | ||
| L6 and
C 5A |
13.30- 17.00
(Incl. break) |
HACCP Plan Development (Introduction + work on own systems)
– Critical Limits and CCP monitoring |
|
| Day 4 | 9.00 – 9.30 | Summary of yesterday | |
| L6 and C 5B
|
9.30 – 10.45
|
HACCP Plan Development (work on own systems)
– CCP monitoring cont. and Corrective Actions |
|
| 10.45-11.15 | Break | ||
| C 5C | 11.15 – 12.30 | HACCP Plan Development (Introduction + work on own systems)
– CCP monitoring cont. and Corrective Actions |
|
| 12.30-13.30 | Lunch | ||
| L7 and C6 | 13.30-17.00
(incl. break) |
HACCP Plan Development (Introduction + work on own systems)
– CCP verification |
|
| Day 5 | 09.00 – 09.30 | Summary of yesterday | |
| L8
C7 |
09.30-12.00 | Other Verification
– Verification schedule – System verifications |
|
| 12.00-13.00 | Lunch | ||
| 13.00-16.30
(incl. break) |
Review of participants own action plans following the course | ||
| 16.30 – 17.00 | Closing and hand over certificates. |