HACCP

Description

Food safety is a critical responsibility for every business involved in the preparation, handling, or serving of food. The HACCP (Hazard Analysis and Critical Control Points) course provides learners with a structured and internationally recognised approach to managing food safety risks. By completing this training, participants will gain a strong understanding of HACCP principles and how to apply them in real workplace situations to ensure food safety standards are consistently met.

The course begins with an introduction to HACCP and its importance within the food industry. Learners will explore the history, development, and global acceptance of HACCP as a systematic preventive approach to food safety, replacing reliance on end-product inspection. They will learn how HACCP aligns with national and international food safety regulations, as well as standards such as ISO 22000.

A central focus of the training is the seven principles of HACCP:

• Conducting a hazard analysis

• Identifying critical control points (CCPs)

• Establishing critical limits

• Monitoring CCPs

• Establishing corrective actions

• Verification procedures

• Record-keeping and documentation

Through these principles, learners will develop the ability to identify biological, chemical, and physical hazards in the food production process and establish control systems to manage them.

The course also covers prerequisite programs such as personal hygiene, cleaning and sanitation, pest control, and supplier management, which provide the foundation for effective HACCP systems. Learners will discover how to create, implement, and maintain HACCP plans tailored to their organisation’s specific processes.

In addition, the course highlights the importance of team responsibility and communication. Successful HACCP implementation requires a collaborative effort, and participants will understand how to engage staff at all levels to ensure compliance and consistency.

By the end of the course, learners will have the skills to design and apply a HACCP plan, monitor food safety effectively, and demonstrate due diligence in protecting consumers and businesses from foodborne risks.

Who should take this course?
This training is ideal for food handlers, kitchen staff, supervisors, managers, and business owners within catering, retail, hospitality, or food manufacturing. It is also beneficial for anyone responsible for food safety compliance or quality assurance.