Hazard Analysis Critical point (HAACP) – Remote Online training

Course Mode:

Remote Online (Live + Self-paced modules)

Target Audience:

• Food safety professionals
• Quality assurance managers
• Food production supervisors
• Restaurant and catering staff
• Food industry employees
• Regulatory authorities

Course Objectives:

By the end of this course, participants will:

1. Understand the fundamental principles of HACCP and its importance in food safety management.
2. Learn to identify biological, chemical, and physical hazards in food processing.
3. Develop skills to conduct hazard analysis and determine critical control points (CCPs).
4. Gain knowledge of HACCP implementation and documentation requirements.
5. Learn compliance requirements with global food safety standards (e.g., FDA, EU, Codex Alimentarius).
6. Understand verification, validation, and monitoring of HACCP plans.

Learning Outcomes:

Upon completion of this course, learners will be able to:
✅ Describe the seven principles of HACCP and their role in food safety.
✅ Identify potential hazards in food production and develop control measures.
✅ Conduct a risk assessment to determine critical control points (CCPs).
✅ Design and implement an effective HACCP plan in a food industry setting.
✅ Maintain HACCP documentation and comply with regulatory requirements.
✅ Apply HACCP principles to real-world case studies and industry scenarios.

Course Outline:

Module 1: Introduction to HACCP and Food Safety

• Definition and history of HACCP
• Importance of HACCP in food safety management
• Legal and regulatory framework for HACCP
• Benefits of HACCP implementation

Module 2: Identifying Food Safety Hazards

• Biological, chemical, and physical hazards
• Sources of contamination in food processing
• Risk assessment techniques
• Case studies on foodborne illnesses

Module 3: The Seven Principles of HACCP

• Conducting a hazard analysis
• Determining critical control points (CCPs)
• Establishing critical limits
• Monitoring procedures
• Corrective actions
• Verification and validation
• Recordkeeping and documentation

Module 4: Developing and Implementing a HACCP Plan

• Steps in HACCP plan development
• Practical examples of HACCP plans in different food industries
• Team formation and roles in HACCP implementation
• Challenges and solutions in HACCP implementation

Module 5: HACCP Documentation and Compliance

• HACCP records and audit requirements
• Internal and external audits
• Compliance with international food safety standards (FDA, EU, Codex, ISO 22000)
• Preparing for food safety inspections

Module 6: Verification, Validation & Continuous Improvement

• Monitoring and verifying HACCP effectiveness
• Corrective actions and continuous improvement
• Industry best practices
• Case studies on HACCP success stories

Methodology:

📌 Live Online Sessions – Interactive instructor-led sessions for key concepts and Q&A.
📌 Self-Paced Modules – Video lectures, reading materials, and quizzes.
📌 Case Studies & Practical Applications – Real-world scenarios to apply HACCP principles.
📌 Group Discussions & Peer Learning – Collaboration and knowledge sharing.
📌 Assessments & Certification – Online tests, assignments, and HACCP certification upon completion.