HACCP (Hazard Analysis Critical Control Point)

HACCP stands for Hazard Analysis and Critical Control Points. It is a food safety management system that helps to identify and prevent potential hazards in food production and processing.

A HACCP course is a training program designed to teach individuals about the principles and practices of HACCP and how to implement it effectively within a food production or processing facility. The course covers a range of topics related to food safety, including hazard analysis, risk assessment, critical control points, monitoring and verification, and corrective actions.

Upon completion of a HACCP course, participants should have a good understanding of the principles and practices of HACCP and how to apply them within a food production or processing facility. They should be able to identify potential hazards, assess risks, establish critical control points, and implement effective monitoring and verification systems to ensure the safety of food products.

In many countries, HACCP certification is a legal requirement for food production and processing facilities. Holding a HACCP certification can help individuals and organizations demonstrate their commitment to food safety and compliance with regulatory requirements.