Hazard Analysis and Critical Control Point (HACCP)

Objectives

The Hazard Analysis and Critical Control Point (HACCP) course is designed to educate participants on systematic approaches to identify, assess, and control potential hazards in food production processes. The primary objective is to equip participants with the knowledge and skills needed to implement and manage an effective HACCP system, ensuring food safety, compliance with regulations, and the prevention of foodborne illnesses.

Target Audience

This course is specifically designed for professionals within executives, middle management, senior managers, and employees in the hospitality sector relevant to this course. It is well-suited for individuals aiming to deepen their comprehension of HACCP principles. Additionally, it is tailored for those actively engaged in the development, implementation, and upkeep of food safety management systems.

Learning Outcomes 

• Develop proficiency in identifying potential hazards in food production processes.
• Develop proficiency in identifying potential hazards in food production processes.
• Acquire skills in implementing effective control measures to mitigate identified risks.
• Empower participants to contribute significantly to creating and maintaining a safe and compliant food handling environment within their professional capacities.
  

Course Outlines:

Day 1:

Module 1: Introduction to HACCP Principles

• Examine systematic methodologies for identifying, assessing, and controlling potential hazards in food production processes.
• Emphasize the critical role of HACCP in ensuring food safety, regulatory compliance, and the prevention of foodborne illnesses.

Module 2: Fundamentals of Hazard Identification

• Cultivate proficiency in recognizing potential hazards at various stages of food production.
• Employ case studies and practical exercises to enhance skills in hazard identification.

Module 3: Implementation of Control Measures

• Develop skills in implementing effective control measures to mitigate identified risks.
• Explore best practices and real-world examples illustrating successful control measures application.

Day 2:

Module 4: Establishment of an Effective HACCP System

• Delve into the components and requirements of an effective HACCP system.
• Provide practical guidance on the development, implementation, and maintenance of robust food safety management systems.

Module 5: Regulatory Compliance and Food Safety

• Understanding the regulatory landscape and compliance requirements related to HACCP.
• Strategies for ensuring alignment with food safety regulations and industry standards.

Module 6: Prevention of Foodborne Illnesses

• Utilize case studies and scenarios focused on preventing foodborne illnesses through HACCP implementation.
• Analyze real-world examples to underscore the pivotal role of HACCP in food safety.

Pricing:

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