Course Description
This practical course provides a comprehensive introduction to the principles and implementation of HACCP (Hazard Analysis and Critical Control Points), the globally recognized system for food safety. You will learn how to identify hazards, determine critical control points (CCPs), and develop preventive controls to ensure food safety across the supply chain. The course follows Codex Alimentarius principles and aligns with regulatory and industry standards, equipping participants to build a working HACCP plan tailored to their operations.
What You’ll Learn
By the end of the course, you will be able to:
- Explain the 7 principles and 12 steps of HACCP based on Codex Alimentarius.
- Identify biological, chemical, and physical food safety hazards.
- Conduct hazard analysis and assess severity and likelihood.
- Determine Critical Control Points (CCPs) and establish critical limits.
- Develop and document effective monitoring procedures for CCPs.
- Design corrective actions and verification activities.
- Maintain HACCP documentation and records for traceability.
- Understand prerequisite programs (PRPs) and their role in HACCP.
- Integrate HACCP into your Food Safety Management System (FSMS).
- Create a roadmap to develop and implement a HACCP plan suitable for audit or certification.
Who Should Attend
- Food Safety Officers and HACCP Team Members
- Quality Assurance/Quality Control Personnel
- Production and Plant Managers
- Food Industry Consultants
- Regulatory Compliance Officers
- Anyone involved in food processing, handling, or safety management
Recommended
- Familiarity with food production or processing is helpful
- No prior HACCP or ISO experience required
- Basic understanding of hygiene and food safety terms is beneficial
