To provide participants with the knowledge and skills required to develop, implement, and maintain a HACCP system, ensuring food safety and compliance with legal and regulatory requirements.

 

Course Overview

• Introduction
• Hazards
• Pre-requisites
• Legal Requirements
• Preparing for Implementation
• Flow Diagram
• Control Measure
• Critical Control Point
• Monitoring
• Corrective Action
• Verification & Validation
• Documentation

 

 Course Outcomes

• By the end of this course, participants will be able to:
• Understand the fundamentals of food safety hazards (biological, chemical, and physical) and how they impact food safety.
• Identify and implement the necessary pre-requisite programs for an effective HACCP plan.
• Interpret and apply relevant legal and regulatory requirements to food safety practices.
• Develop and evaluate flow diagrams to map processes within a food production system.
• Conduct hazard analysis and determine appropriate control measures for identified risks.
• Identify and establish Critical Control Points (CCPs) for effective hazard management.
• Implement monitoring systems to ensure compliance with critical limits at CCPs.
• Plan and execute corrective actions to address deviations in the HACCP process.
• Validate and verify the HACCP system to ensure it is functioning effectively and efficiently.
• Maintain comprehensive documentation to demonstrate compliance with HACCP principles and legal requirements.

 

Who Should enroll

• Students in their final year of degree/diploma course looking for a career in the food industry
• Mid to senior level employees in the food sector
• Entrepreneurs working in the food sector
• Food handlers and food professionals