Codex 2020 HACCP Forum
Free Codex 2020 HACCP Updates — Forum & Training
Open forum discussing HACCP & Codex 2020 updates. Free training: video lessons, live sessions & discussion board.
Recognition
Food Surety Training
Format
Live & recorded sessions
Duration
Video Lessons
Locations
New Zealand & Australia
Investment
Free
COURSE OVERVIEW
Free Codex 2020 HACCP Updates — Forum & Training Overview
After 17 years, the Codex Alimentarius General Principles of Food Hygiene has been amended. This is the document that stipulate what HACCP is and how it works! This document is the core of food safety, you better fully understand it.
At Food Surety we are committed to supporting food professionals doing what’s right with confidence so they are more successful and fulfilled protecting consumers everywhere, hence, we are facilitating this free Codex 2020 HACCP Forum and free HACCP training to highlight the many changes and to explain the impact on your food safety management systems/Food Hygiene Systems (as Codex called it 11 times in the document).
This is a forum for “HACCPsters” to learn, collaborate, debate, explore and problem solve for the good of all of us and consumers around the world.
Join us for this free HACCP training and expert insights — we guarantee you will be back often
What’s included?
- Video Lessons
- Discussion Boards
- Live & recorded sessions
- Interviews leading professionals
- PDFs & interactive eBooks
- Links to useful info & tools
Become the go to professional you want to be
After each learning experience, you’re going to feel more confident to put the ideas presented to you into action and improve food safety systems and practices at your workplace.
HACCP Forum
- More lessons and practical tips added weekly
- Get access to Food surety’s Daily News and Resources Library web pages
- Topics covered are guided and shaped by your input & interactions
HACCP Forum Content
Released Sections
01 — Hello and welcome
- Hello and welcome
- Welcome to the Codex 2020 HACCP Forum
02 — How to join the conversation
- The Discussion Board
03 — 2020 updates examples
- General Principles of Food Hygiene 2020 updates examples
04 — PDF Download – Codex Alimentarius General Principles of Food Hygiene CXC 1-1969 (2020 amendment)
- Downloading the PDF document
- Read it here if preferred
05 — 10 new and 13 updated Codex food safety & HACCP definitions explained
- New detentions and approaches explained
06 — Good Hygiene Practices Update
- Good Hygiene Practices Update & those with greater attention
07 — Updates on Codex steps 1 to 5 of HACCP Application
- Step one – Updates
- Steps two to five – Updates
08 — Updates on Codex step 6/Principle 1: Hazard identification, analysis and control
- Codex Alimentarius Principle one – Hazard identification, analysis and control
- Do you have questions on these updates?
09 — Updates on Codex step 7/principle 2: Determine the Critical Control Points
- Codex Alimentarius Principle two – Determine the Critical Control Points
10 — Updates on Codex Steps 8 to 10 of HACCP Application
- Step eight/principle three: Establish validated critical limits for each CCP
- Step Nine/principle four: Establish a Monitoring System for Each CCP
- Step ten/principle five: Establish corrective actions
11 — Updates on Codex step 11/principle 6: Validation of the HACCP Plan and Verification Procedures
- Step 11/principle 6: Validation of the HACCP plan and verification Procedures
12 — Updates on step 12/principle 7: Establish Documentation and Record Keeping
- Step 12/principle seven: Establish Documentation and Record Keeping
13 — Updated Codex training requirements
- Updated training expectation
14 — The new General Principles of Food Hygiene 6 changes you must know – Article
- The new General Principles of Food Hygiene 6 changes you must know
15 — Coming soon…
More content coming soon. Join the forum to stay updated.
TRUSTED BY LEADING FOOD INDUSTRY BRANDS & ORGANISATIONS
Meet the host.
Ray Haddad
Ray is the Principal Trainer & Managing Director at Food Surety Limited. He has worked in the food industry in quality assurance roles, auditing, consulting, training, instructional design, workplace assessment and as an advisor in international food safety projects. This varied experience has given him a depth of understanding of the needs and the pain points among the different parties in the food industry.
Since 2007, Ray has built a proven track record conducting hundreds of audits including external third-party certification audits as an auditor/verifier recognised by the New Zealand Ministry for Primary Industries (MPI). In addition, he has trained thousands of food professionals from government agencies, NGOs, academia and businesses across the whole supply chain from farm to fork and across the different sectors, not only in New Zealand but in Southeast Asia and the Middle East.
Ray is driven by food professionals’ experiences of light bulb moments and breakthroughs in their thinking. He enjoys supporting them protecting food for all.
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