Spanish Online course

HACCP

Aligned with the Codex Alimentarius

The main objective is for participants to acquire the necessary skills to design, implement, and manage a comprehensive and validated HACCP Plan, complying with Codex Alimentarius guidelines and HACCP Alliance requirements.

What you will learn in this course:

Apply the 5 Preliminary Steps to establish the basis of the HACCP Plan.

Ejecutar el Principio 1 (Análisis de Peligros) para identificar, evaluar y justificar los peligros significativos.

Implement Principle 1 (Hazard Analysis) to identify, evaluate, and justify significant hazards.

Establish Critical Limits, Monitoring Systems, and Corrective Actions for each CCP.

Design a Verification and Documentation system that ensures ongoing compliance and effectiveness.

This course is designed for...

Food Safety Leaders and Directors,
Quality and Food Safety Managers or Supervisors,
Food Safety Professionals and Team Members.

This is a two-day intensive course designed to meet the minimum educational requirements for the development and management of HACCP Plans. Based on the international standards of the Codex Alimentarius and the official methodology of the HACCP Alliance, participants will learn the 12 logical steps (5 preliminary and 7 principles) through practical workshops. This training is essential for any food safety professional seeking globally recognized certification.

Get to know your instructor: Estefanía Arízaga

Dr. Ligia Estefanía Arízaga Collantes is an expert in Food Quality and Safety Management Systems, with a PhD in Projects and a Master of Science (Magister Scientiae) in Agribusiness. She has over a decade of experience as a consultant, trainer, and auditor for SMEs and large industries. She is a certified Lead Auditor in the main GFSI schemes (FSSC 22000, SQF, BRC), an Official SQF Consultant, and is qualified as a PCQI Trainer for the FDA's FSMA regulations. She has led the implementation of systems in key companies in the sector and currently serves as Technical Manager and Director of Quality and Safety, which gives her an indispensable practical perspective for teaching.

Agenda

HACCP Aligned with the Codex Alimentarius

DAY 1

Introduction and Requirements
The 5 Preliminary Steps
Principle 1: Hazard Analysis
Principle 2: Determination of CCPs

DAY 2

Principle 3: Setting Critical Limits
Principle 4: Monitoring Systems
Principle 5: Corrective Actions
Principle 6: Verification
Principle 7: Documentation and Records
Preparation for Certification and Examination

Impartiality and Conflict of Interest

Enrollment and participation in training courses offered by CICS Americas does not grant or imply any benefit, advantage, preference, or impact on the results of audits, ratings, certifications, recertifications, or evaluations conducted under schemes such as SQF or other food safety programs.

The proper implementation, maintenance, and improvement of management systems, as well as performance during audits and compliance with applicable requirements, are the sole responsibility of your company and its personnel. CICS Americas does not guarantee specific results from participation in the courses, as these depend directly on the practical application of the knowledge acquired.

CICS Americas maintains a strict separation between its training services and any auditing or certification activities in order to preserve the impartiality, objectivity, and integrity of the process, avoiding any actual or perceived conflict of interest.