The HACCP training course provides comprehensive coverage of the following topics:
Introduction to food safety management systems and HACCP concepts
Prerequisite programs (PRPs) and their role in HACCP effectiveness
The seven HACCP principles and their practical application
Conducting hazard analysis for food products and processes
Identification and validation of critical control points (CCPs)
Establishing critical limits and monitoring procedures
Corrective actions and handling deviations
Verification, validation, and documentation of HACCP systems
Record keeping and traceability requirements
HACCP implementation challenges and continuous improvement
450 $
Hi, Welcome back!
Material Includes
Introduction to food safety management systems and HACCP concepts
Prerequisite programs (PRPs) and their role in HACCP effectiveness
The seven HACCP principles and their practical application
Conducting hazard analysis for food products and processes
Identification and validation of critical control points (CCPs)
Establishing critical limits and monitoring procedures
Corrective actions and handling deviations
Verification, validation, and documentation of HACCP systems
Record keeping and traceability requirements
HACCP implementation challenges and continuous improvement
Tags
Target Audience
The primary objective of the HACCP training course is to enable participants to develop and apply a robust HACCP system that ensures food safety and regulatory compliance. By the end of the course, participants will be able to systematically analyze food safety risks and establish effective control measures. Key objectives include:
Understanding HACCP principles: Participants gain a clear understanding of the seven HACCP principles and their role in preventing food safety hazards.
Hazard analysis skills: The course trains participants to identify, assess, and prioritize biological, chemical, and physical hazards associated with food processes.
Developing HACCP plans: Learners acquire the ability to design comprehensive HACCP plans tailored to specific food products and processes.
Operational control: Emphasis is placed on establishing critical control points (CCPs), critical limits, monitoring procedures, and corrective actions.
Compliance and readiness: The course supports organizations in meeting regulatory, customer, and certification requirements related to food safety.
