Hazard Analysis and Critical Control Points (HACCP) Training

Course Overview

Course Title: Hazard Analysis and Critical Control Points (HACCP) Training

Course Duration: 2 Days

Target Audience

• Food Safety Managers
• Quality Assurance Staff
• Production Supervisors
• Operations Personnel

Course Objectives

1. Understand the principles and benefits of HACCP.
2. Identify and analyze food safety hazards.
3. Develop and implement a HACCP plan for food processing or handling.
4. Monitor and maintain a HACCP system effectively.

Course Modules

1. Introduction to HACCP:
   • Importance of Food Safety
   • History of HACCP
   • Benefits and Applications
2. Pre-Requisite Programs (PRPs):
   • Good Manufacturing Practices (GMPs)
   • Sanitation Standard Operating Procedures (SSOPs)
3. Principles of HACCP:
   • Principle 1: Hazard Analysis
   • Principle 2: Determine Critical Control Points (CCPs)
   • Principle 3: Establish Critical Limits
   • Principle 4: Monitoring Procedures
   • Principle 5: Corrective Actions
   • Principle 6: Verification Procedures
   • Principle 7: Documentation and Record-Keeping
4. Developing a HACCP Plan:
   • Assembling a HACCP Team
   • Product Description and Intended Use
   • Constructing a Process Flow Diagram
   • Identifying Hazards and Determining Controls
5. Implementing and Maintaining HACCP:
   • Internal Audits
   • Training and Awareness
   • Continuous Improvement
6. Case Studies and Practical Exercises:
   • Group Activity: Hazard Analysis and Determination of CCPs
   • Case Study: Review of a HACCP Plan
7. Assessment and Feedback:
   • Written Test
   • Participant Feedback

2-Day Training Schedule