Principles and Applications of HACCP Training Course

Description

The purpose of this course is to equip learners with an understanding of the concept of HACCP, and how to implement it. The importance of HACCP based food safety management procedures for the food business.

This course is based on the requirements of the General Principles of Food Hygiene CXC 1-1969 (2022) which includes Good Hygiene Practices (GHPs) and Hazard Analysis Critical Control Point (HACCP) System.

Course Content

• Food safety management and HACCP
• Food safety hazards and their control
• Good hygiene practices and pre-requisite programmes
• Preliminary (Codex) steps for the application of HACCP
• Codex principles for the application of HACCP

Objectives

Upon completion of this course, learners will be able to:

• Understand and implement Hazard Analysis Critical Control Point (HACCP)
• Understand the importance of HACCP based food safety management procedures including pre requisites, the development of HACCP plans, monitoring of critical control points, corrective actions, verification and validation

On completion of this course learners will be issued with a "Certificate of Successful Completion."

Audience

This course is designed for:

• HACCP team members and supervisors

Prior Knowledge

It will benefit learners if they have a knowledge of the following principles and concepts:

• Basic knowledge and understanding of HACCP