This essential course provides comprehensive knowledge of food safety principles and Hazard Analysis Critical Control Point (HACCP) systems. Participants will learn about foodborne hazards, preventive controls, and HACCP plan development. The course covers prerequisite programs, monitoring procedures, and verification activities. Through practical applications, learners will develop skills to implement and maintain effective food safety management systems.
Food Safety and HACCP Principles
Health, Safety and Environment
October 25, 2025
Introduction
Objectives
Participants will gain capabilities in:
- Understanding food safety hazards
- Developing HACCP plans
- Implementing prerequisite programs
- Conducting hazard analysis
- Establishing critical control points
- Monitoring and verification procedures
- Managing corrective actions
- Maintaining documentation systems
Target Audience
- Food safety managers
- Quality assurance staff
- Production supervisors
- Regulatory compliance officers
- Food processing personnel
- Restaurant and catering managers
Methodology
HACCP plan development workshops, food safety case studies, group activities conducting hazard analysis, individual monitoring plan exercises, mini-case studies on contamination incidents, and syndicate discussions on implementation challenges.
Personal Impact
- Enhanced food safety knowledge
- Improved HACCP implementation skills
- Stronger hazard analysis capabilities
- Better understanding of regulatory requirements
- Increased confidence in food safety management
Organizational Impact
- Reduced food safety incidents
- Improved regulatory compliance
- Enhanced product quality
- Better customer confidence
- Reduced product recall risks
Course Outline
Unit 1: Food Safety Fundamentals
Section 1.1: Hazard Understanding- Biological hazards in food
- Chemical contamination risks
- Physical hazard identification
- Allergen management
Unit 2: HACCP System Development
Section 2.1: Plan Implementation- Seven HACCP principles
- Critical control point determination
- Monitoring system establishment
- Verification and validation procedures
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