Hazard Analysis And Critical Control Points (HACCP)

Edstellar's Food Safety instructor-led training course develops the skills of professionals to handle food safely and prevent contamination. Organizations involved in the food production, processing, distribution and sales can take the training.

Upskill employees with the skills in quality control, Good Manufacturing Practices, and hazard analysis. Empower your teams with expert-led on-site/in-house or virtual/online Food Safety Training through Edstellar, a premier Food Safety training company for organizations globally.

Our customized training program equips your employees with the skills, knowledge, and cutting-edge tools needed for success.

Designed to meet your specific training needs, this Food Safety group training program ensures your team is primed to drive your business goals. Transform your workforce into a beacon of productivity and efficiency.

Food safety in corporate sectors encompasses a range of practices and protocols designed to ensure food products are safe for consumption. Corporates in food production, processing, distribution, and retail are subject to rigorous food safety standards and regulations.

Companies often implement Hazard Analysis and Critical Control Points (HACCP) systems to identify, evaluate, and control significant hazards for food safety.

Edstellar's Food Safety instructor-led training course offers tailored solutions to meet the unique needs of the industry.The training course also offers a holistic approach to comply with regulations such as Good Manufacturing Practices (GMP) and Good Distribution Practices (GDP).

With our virtual and virtual/onsite Food Safety training, you can prioritize food safety and foster a resilient and responsible workforce.

Developing HACCP Based System

• HACCP Basics
  • Origins
  • Evolution
• Seven Principles Of HACCP
  • Hazard analysis
  • Identification of Critical Control Points (CCPs)
  • Establishing critical limits
  • Monitoring CCPs
  • Corrective actions
  • Verification procedures
  • Record-keeping
• Developing A HACCP Plan
  • Assembling a HACCP team
  • Describing the food and its distribution
  • Describing intended use and consumers
• Plan Steps
  • Hazard analysis
• CCP Identification Monitoring And Verification
  • Methods and frequency
• Case Studies
  • Foodborne illness outbreaks
  • Successful implementations

Evaluating HACCP Procedure

• Monitoring Techniques
  • Tools
  • Checklists
• Verification And Validation
  • Internal verification
  • External verifications
• Review Meetings
  • Scheduling
  • Focus areas
  • Improvement plans
• Continuous Improvement
  • Root cause analysis
  • Tools for improvement

Hazard Analysis Critical Control Point (HACCP) Food Safety Management Systems

• Integration With Other Systems
  • ISO standards
  • Other industry regulations(GMP, GLP)
• Managing Documentation
  • Document control
  • Archiving
• Audit And Certification
  • Third-party audits
  • Self-inspections
• Emerging Trends
  • Technological advancements
  • Legislation updates