Hazard Analysis and Critical Control Points (HACCP) Training
HACCP Training is to provide participants with the knowledge and skills to implement and manage Hazard Analysis and Critical Control Points (HACCP) systems. This training focuses on identifying and controlling food safety hazards to ensure compliance and protect consumer health.
Medium of Instruction: English
Duration of the program: 16 hours
The Hazard Analysis and Critical Control Points (HACCP) Program aims to teach participants about the principles and use of Hazard Analysis and Critical Control Points systems in food safety management. This course focuses on recognizing, analyzing, and mitigating risks in food production processes in order to provide safe and high-quality food products.
By the end of this course, participants will be able to:
- Understand the concepts and relevance of Hazard Analysis and Critical Control Points.
- Identify and evaluate possible dangers in food manufacturing operations.
- Implement and maintain a HACCP’s plan in compliance with regulatory guidelines.
- Create critical control points (CCPs) and monitor them closely.
- Create remedial measures and processes for deviations in CCPs.
- Communicate HACCP concepts and regulations throughout their organization.
- Contribute to ongoing development of food safety practices.
- Food safety managers, supervisors, and quality assurance professionals.
- Production managers and personnel involved in food processing and manufacturing.
- Individuals responsible for implementing and maintaining HACCP systems in their organization.
Introduction to HACCP Principles
Overview of HACCP
- Introduction to HACCP principles and its importance in food safety management
- Regulatory requirements and international standards (e.g., Codex Alimentarius)
Hazard Analysis and Risk Assessment
- Identifying biological, chemical, and physical hazards in food production
- Risk assessment methodologies in HACCP
Establishing Critical Control Points (CCPs)
- Determining critical control points in food production processes
- Setting critical limits and monitoring procedures
Developing a HACCP Plan
- Developing and documenting HACCP plans
- Verification and validation of HACCP plans
Implementation and Monitoring of HACCP
Implementing HACCP Systems
- Implementing HACCP systems in food production facilities
- Training and communication of HACCP principles
Monitoring and Verification
- Monitoring CCPs and record-keeping practices
- Verification and validation of HACCP systems
Corrective Actions and Procedures
- Developing corrective actions for deviations in CCPs
- Continual improvement in HACCP systems
Review, Q&A, and Conclusion
- Review of key concepts and practical case studies
- Final Q&A session
- Course evaluation and feedback
How you benefit attending this program?
- Skill development includes hazard analysis, risk assessment, and HACCP’s implementation.
- Career Advancement: Improves career opportunities in food safety management and quality assurance.
- Industry Recognition: Trains participants for positions that need HACCP’s knowledge and certification.
- Contribution: Plays an important part in assuring safe food production and compliance.
How your company benefits by sponsoring you to this program?
By sponsoring you to this program, your organization will be able to:
- Compliance: Ensures adherence to food safety legislation and standards.
- Risk management involves identifying and mitigating dangers in order to avoid foodborne infections.
- Quality Assurance: Enhances product quality and uniformity.
- Customer Confidence: Increases customers’ trust and satisfaction with food safety standards.
Beginning of the program:
Each participant has to fill in a pre-training need form to ascertain their expectations that can be catered to by the facilitator.
At the end of the program
Each participant has to submit a Post Training Action plan for implementation and to ascertain the Return on Investment.