Training Course Topic: HACCP Systems Development

Training Course Description: Overview of in-depth knowledge and practical skills to
develop, implement, and maintain a Hazard Analysis and Critical Control Points
(HACCP) system in food processing and handling environments. It focuses on
identifying food safety hazards, determining critical control points, and establishing
effective monitoring and verification procedures.

Course Objective: Understand the principles and purpose of the HACCP system, identify
potential biological, chemical, and physical hazards in food operations, develop and
document a HACCP plan tailored to their organization’s processes, apply the seven
principles of HACCP to ensure effective control of food safety risks.

Target Audience: Food safety and Quality assurance personnel, production and
processing supervisors, HACCP team members and coordinators, food handlers, catering
managers, and plant operators.

Requirements for Participation: no requirement

Duration: 3-hour Awareness

Delivery Mode: Online and in-person; interactive instructor led PowerPoint presentation