HACCP Food Safety Control Management System Training Course

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HACCP Food Safety Control Management System Training Course

Course Category : Sustainability

A professionally structured programme enabling food organisations to design and implement an effective HACCP system that controls hazards, ensures regulatory compliance, and strengthens consumer confidence.
Duration: 5 Days | Level: Advanced

Introduction

Food safety remains one of the most critical challenges within the food industry. Proactive hazard prevention is far more effective than reactive crisis management. Implementing the Hazard Analysis and Critical Control Points (HACCP) methodology is essential to ensure systematic food safety control.
This course provides a structured framework for designing and implementing a HACCP-based Food Safety Management System (FSMS). Participants will learn to identify hazards, determine Critical Control Points (CCPs), establish monitoring systems, apply corrective actions, and ensure verification and documentation in line with international standards and regulatory requirements..

Targeted Audience

  • Food safety consultants
  • Public health and hygiene inspectors
  • Quality control personnel in food facilities
  • Food technologists and scientists
  • Food manufacturing and processing professionals
  • Individuals seeking HACCP certification

Targeted Skills

  • Food safety hazard analysis
  • Identification of Critical Control Points (CCPs)
  • OPRP and CCP categorisation
  • Monitoring and documentation system design
  • Prerequisite programme (PRP) implementation
  • Regulatory compliance management

Expected Outcomes

  • Establish a competent HACCP team within the organisation.
  • Conduct comprehensive hazard analysis and determine preventive measures.
  • Identify and categorise Critical Control Points with defined critical limits.
  • Develop effective monitoring and corrective action systems.
  • Implement verification and documentation aligned with international requirements.

Training Topics Index

  • Food safety concepts and importance
  • Types and sources of contamination
  • Biological, chemical, and physical hazards
  • Personal and premises hygiene requirements
  • Prerequisite programmes (PRPs)

  • Introduction to risk analysis
  • Risk assessment
  • Risk management
  • Risk communication
  • Decision matrices

  • The seven HACCP principles
  • Conducting hazard analysis
  • Identifying Critical Control Points (CCPs)
  • Establishing critical limits
  • Monitoring and corrective actions

  • FSMS design
  • Implementation strategies
  • Operational control
  • Verification processes
  • Documentation and record-keeping

  • International food safety regulations
  • Certification and registration requirements
  • Internal and external audits
  • Customer requirement evaluation
  • Continuous improvement practices

Course Features

  • Updated and Interactive Content
  • Hypothetical Examples and Case Studies
  • Pre- and Post-assessments to Measure Impact
  • Verified Certificate with a QR Verification Code