HACCP for Food Industry
OBJECTIVES
By the end of this two-day training, participants will be able to:
• Understand the principles and structure of a HACCP-based food safety system.
• Identify food safety hazards and determine critical control points (CCPs).
• Develop and implement a HACCP plan tailored to their food industry operations.
• Apply prerequisite programs and conduct hazard analysis.
• Establish and monitor critical limits, corrective actions, and verification procedures.
• Recognize common pitfalls and non-conformances in HACCP systems.
WHO THE COURSE IS FOR?
Day 1:
- Introduction to HACCP
- Common Pitfalls & HACCP Non-Conformances
- Food Safety Hazards
- Prerequisite Programs
- Preliminary Steps
- Hazard Analysis
Day 2:
- Determining Critical Control Points (CCPs)
- Setting Critical Limits
- Monitoring Procedures
- Corrective Actions
- Verification of HACCP Plans
- Q&A and Course Review
COURSE CONTENTS
This course is designed for:
• Food industry professionals responsible for food safety and compliance.
• Quality assurance and quality control personnel.
• HACCP team members and coordinators.
• Production supervisors and operational staff involved in food handling and processing.
• Anyone seeking a foundational or refresher course on HACCP principles and applications.
COURSE DATES
| START DATE | END DATE | METHOD | BOOK NOW |
|---|---|---|---|
| December 03, 2026 09:00 | December 04, 2026 17:00 | Web | BOOK NOW |