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Hazard Analysis and Critical Control Points (HACCP)
Hazard Analysis and Critical Control Points (HACCP) training is designed to provide participants with a comprehensive understanding of the seven HACCP principles and how to apply them to ensure food safety. The course will cover the seven principles of HACCP, including hazard analysis, critical control points, monitoring procedures, corrective actions, verification, and record-keeping. Participants will learn how to develop and implement an effective HACCP plan, including identifying and controlling hazards, establishing critical limits, and developing monitoring procedures.
The course will also cover best practices for food safety, including personal hygiene, sanitation, and pest control. Participants will learn how to conduct a hazard analysis and develop a HACCP plan specific to their industry or workplace. The course will include case studies and real-world examples to help participants understand how to apply HACCP principles in practice.
Upon completion of the course, participants will have a thorough understanding of HACCP principles and how to apply them to ensure food safety in their workplace. They will also receive a certificate of completion, which can be used to demonstrate their knowledge and skills to employers or regulatory agencies.
Course Objectives:
Understand the principles of HACCP and their application to food safety
Identify and control hazards in the workplace
Establish critical limits and develop monitoring procedures
Develop and implement an effective HACCP plan
Understand best practices for personal hygiene, sanitation, and pest control
Conduct a hazard analysis and develop a HACCP plan specific to their workplace or industry
Apply HACCP principles in practice through case studies and real-world examples
Obtain a certificate of completion to demonstrate knowledge and skills to employers or regulatory agencies.
Prerequisites: There are no formal prerequisites for this course. However, participants should have a basic understanding of food safety principles and practices.
The HACCP program is divided into 4 courses:
Level 1
Level 2
Level 3
Level 4
Participants should complete all four levels to get a certificate of completion for the HACCP Program. HACCP is ideal for food safety professionals, quality assurance personnel, food production supervisors, food production dietitians, and anyone else involved in the food production industry. It is also suitable for those seeking to develop a career in food safety or those who want to expand their knowledge of HACCP principles.