HACCP Food Safety Programmes

About the Course

HACCP food safety training programmes offer an overview of the purpose and necessity of HACCP Management Systems along with its relation to hygiene and food and beverage safety.

These programmes offer intensive training which will enable candidates to implement the food safety management system, based on the Codex HACCP principle.

The programmes also equip one to identify, control as well as manage risks and hazards related to food safety.  These qualifications allow students to master the HACCP auditing techniques and understand the certification process.

Levels of HACCP food safety training programmes:

• HACCP Level 2 Award for Catering & Manufacturing

• HACCP Level 3 Award for Catering & Manufacturing

Accreditation Body

HACCP

Hazard Analysis & Critical Control Points (HACCP) is a preventive quality assurance system designed to

provide high-level control and monitoring of food production and distribution process. HACCP is a widely accepted food safety management system which helps analyse and control potential biological, chemical, and physical hazards that may occur during production, distribution or consumption of food products.

Supported by reputed agencies such as the US Department of Agriculture's Food and Safety Inspection Service (FSIS) and the Food and Drug Administration (FDA), HACCP helps to effectively prevent harmful contamination in food supply.

HACCP Certification is based on the internationally recognized Codex Alimentarius Commission's standards on Recommended International Code of Practice -General Principles of Food Hygiene and Hazard Analysis and Critical Control Point (HACCP) System Guidelines for Its Application, as well as the Singapore Standard 444:1998 based substantially on the Codex HACCP standard.