Training program
HACCP Awareness & Application
The preliminary steps and seven principles of HACCP explained in plain language, then applied through guided exercises on real process flows, so participants can contribute meaningfully to a HACCP team.
Intended audience
- Quality and food safety team members
- Production supervisors
- HACCP team members
- Food technology students and professionals
Learning outcomes
- Explain the seven principles of HACCP
- Conduct a basic hazard analysis for a product
- Identify critical control points and suitable monitoring
- Understand the documentation a HACCP plan requires
Key topics
- Prerequisite programmes
- HACCP team, scope and product description
- Flow diagrams and hazard analysis
- Critical control points and critical limits
- Monitoring, corrective action and verification
- HACCP documentation and records
Want this programme for your team?
We can deliver it at your premises and adapt it to your products and processes.