This program is designed to provide participants with the essential knowledge and tools to design and manage an effective Hazard Analysis and Critical Control Points (HACCP) system. Trainees will gain a deep understanding of how to identify and control potential hazards—biological, chemical, and physical—to ensure the delivery of food products that are completely safe for the consumer.
Program Pillars:
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Fundamentals and Concepts: A comprehensive explanation of international food safety definitions and terminology to establish a common language within the work team.
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Prerequisite Steps: Guidance on establishing the five preliminary steps required before applying the core principles (e.g., forming the HACCP team, product description, and identifying the intended use).
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The 7 Principles of HACCP: A detailed and precise breakdown of each principle, ranging from Hazard Analysis to the Documentation and Record-keeping system.
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Practical Application: Hands-on workshops and exercises simulating real-world professional scenarios to ensure trainees can build a complete and integrated “HACCP Plan.”
Course Details:
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Duration: 2 Training Days.
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Target Audience: Quality Managers, Production Supervisors, Food Safety Team members, and anyone interested in the food manufacturing sector.