Hazard Analysis Critical Control Point (HACCP) Training

With more and more legal and customer or supplier oriented requirements, many food business owners need to carefully consider their needs for information and training in this area.

The HACCP training program has been designed for those working in the food and beverage industries who have identified the need to apply the HACCP system of food safety control to their particular businesses.

This training program will provide participants with an enhanced understanding of HACCP, its principles, benefits, development, application and relevance. It will also be of use to many food and beverage businesses which will be able to apply the HACCP principles to a greater or lesser extent. 

Personnel who are directly involved in the development and maintenance of the HACCP system, like food and beverage manufacturers, owners, managers, supervisors, quality control  and assurance personnel, production and food development personnel, hygiene officers or auditors, caterers, food and beverage suppliers of food and beverage industries, cafeterias, restaurants, hotels, etc, will benefit from this course.  

Course content includes the development of HACCP system and the application of its principles:

• Analyze hazards
• Identify critical control points
• Establish preventive measures with critical limits for each control point
• Establish procedures to monitor the critical control points
• Establish corrective actions to be taken when monitoring shows that a critical limit has not been met
• Establish procedures to verify that the system is working properly
• Establish effective record keeping to document the HACCP system

In-house training program can be developed to customize to company’s procedures, processes and practices.