Course
Implementing the HACCP system to ensure food safety
The HACCP Food Safety Implementation Course is a specialized training program that aims to introduce participants to the concept and principles of the Hazard Analysis and Critical Control Point (HACCP) system, which is one of the fundamental systems for ensuring food safety and quality at all stages of production, from farm to table. The course covers the scientific and technical foundations of the HACCP system, including identifying potential hazards that may affect food safety (whether biological, chemical, or physical), assessing these hazards, and taking the necessary measures to mitigate their impact. Emphasis will be placed on steps in implementing the system, such as identifying critical control points, setting critical limits, monitoring systems, and corrective actions to ensure compliance with food safety standards. The course also includes training on how to develop effective HACCP plans and monitor ongoing performance to ensure high levels of food safety. Participants will learn how to address the practical challenges of implementing the system in various food industries, such as meat, dairy, canned food, and restaurants. The course includes practical case studies that demonstrate how to implement the HACCP system in food establishments to achieve compliance with international standards such as ISO 22000 and FDA. The course aims to enable participants to effectively implement the HACCP system to ensure food safety and protect consumer health. The course is aimed at quality managers, food safety inspectors, production managers, and food industry workers who seek to achieve best safety and quality practices in their industry.
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