Course

Hazard Analysis and Critical Control Points (HACCP)

The Hazard Analysis and Critical Control Points (HACCP) course is a specialized training program that aims to enable participants to understand and implement a HACCP system to ensure food safety in accordance with international standards such as ISO 22000 and Codex Alimentarius. The course covers the basic concepts of the HACCP system, including identifying biological, chemical, and physical hazards in the food production chain, assessing risks, and developing critical control procedures. It focuses on the stages of implementing a HACCP system, starting with hazard analysis, identifying critical control points (CCPs), setting critical limits, monitoring processes, implementing corrective actions, and verifying the effectiveness of the system to ensure the production of safe and high-quality food. The course also covers best practices for implementing the HACCP system in various sectors of the food industry, including food production, restaurants, supply chains, storage, and distribution. Participants will learn how to design effective HACCP plans, comply with legal requirements, and prepare the necessary documentation and reports for audits and reviews. The course includes practical case studies that demonstrate how HACCP is applied in real-world settings to ensure compliance with food safety standards. The course aims to enable participants to develop food safety systems that comply with international standards to ensure consumer protection and enhance market confidence in food products. The course is aimed at quality managers, food safety and health inspectors, food industry professionals, and consultants seeking to achieve compliance with food safety requirements and improve food quality management systems.

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