Hazard Analysis and Critical Control Points (HACCP) Training

Hazard Analysis and Critical Control Points (HACCP) Training

The Hazard Analysis and Critical Control Points (HACCP) Training course is designed to provide individuals with the essential knowledge to ensure food safety and meet industry standards. HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards throughout the food production process. This course teaches the core principles of HACCP, helping learners understand how to implement and monitor food safety systems in various food-related industries, such as manufacturing, processing, and catering.

Participants will gain practical skills in hazard analysis, critical control point identification, and the development of effective food safety management systems. The course also covers the importance of documentation, monitoring procedures, and corrective actions to maintain safety standards. Whether you are new to food safety or looking to enhance your skills, this training will equip you with the tools to ensure food products are safe, hygienic, and compliant with regulatory requirements. Upon completion, learners will be prepared to contribute to food safety efforts and improve overall food handling practices.

Learning Outcomes:

1. Understand HACCP principles and methodology.
2. Identify and evaluate food hazards.
3. Implement critical control point monitoring.
4. Develop effective food safety plans.
5. Ensure compliance with food regulations.

Who is this course for:

1. Food safety professionals and managers.
2. Individuals working in food production.
3. Catering and hospitality industry workers.
4. Those responsible for food safety.
5. Anyone seeking food safety knowledge.

Requirements:

No formal requirements are needed for this course.