Hazard Analysis Critical Control Point System (HACCP) Awareness Course

Hazard Analysis and Critical Control Points (HACCP) is a food production control system used to determine the potential danger points in food manufacturing and to define a strict management and monitoring system to ensure safe food products for consumers.

It is a revolutionary approach to food safety hazard prevention, rather than the previous end product inspection quality control method. HACCP itself is certifiable for food related industries, and also a major part of the Food Safety Management System [ISO 22000].

Common mistakes on HACCP implementation such as too many Critical Control Points per plan, uneconomical control measures and under-performed Pre-requisite programs need to be corrected for the optimum performance of the HACCP system.

Course Objectives:

• At the end of this lesson, participants are expected to have an essential understanding on the
• Brief understanding on the requirements of the HACCP Standard [MS1480:2019]
• The essentials of HACCP's success – Pre-requisite programmes
• The 7 Principles of HACCP
• Concept of constructing of HACCP Plan

Course Contents:

• Introduction to HACCP
• Why HACCP
• Hazards in Food Manufacturing
• Pre-requisite programmes
• The 7 principles of HACCP
• Conduct Hazard Analysis
• Determine Critical Control Points [CCP]
• Determine Critical Limits
• Establish Monitoring System for Each CCP
• Establish Corrective Actions
• Establish Verification Procedures
• Establish documentation
• HACCP Development Steps

Who Should Attend:

Owners of food businesses, HACCP Team Members, QA/QC supervisors, Production Supervisors, Purchasing Staff, Management Trainees and key personnel who will be undertaking the task of developing and implementing the HACCP system are encouraged to attend.