HACCP – Hazard Analysis and Critical Control Points

The HACCP program covers the full HACCP system, from basic concepts to practical implementation in food establishments.

Key Topics Covered:

1. Introduction to HACCP

  • What HACCP is and why it is required
  • Benefits of HACCP for food safety and compliance
  • HACCP terminology and key definitions

2. Prerequisite Programs (PRPs)

  • Good Hygiene Practices (GHP)
  • Good Manufacturing Practices (GMP)
  • Cleaning, sanitation, and pest control
  • Supplier and material control

3. Hazard Analysis

  • Identifying biological, chemical, and physical hazards
  • Conducting risk assessment
  • Selecting appropriate control measures

4. HACCP Principles

  • Principle 1: Conduct hazard analysis
  • Principle 2: Determine Critical Control Points (CCPs)
  • Principle 3: Establish critical limits
  • Principle 4: Establish monitoring procedures
  • Principle 5: Establish corrective actions
  • Principle 6: Establish verification procedures
  • Principle 7: Establish documentation and records

5. Implementing the HACCP Plan

  • Developing flow diagrams
  • Applying HACCP in production processes
  • Managing changes and deviations

6. Verification and Validation

  • Verifying HACCP effectiveness
  • Validating control measures
  • Reviewing and updating the HACCP plan

7. HACCP Audits and Compliance

  • Internal HACCP audits
  • Preparing for regulatory and customer audits
  • Handling nonconformities and corrective actions

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This program gives you a clear, practical understanding of HACCP and how to apply it in real food operations. It focuses on building, implementing, and maintaining an effective HACCP system that meets regulatory and customer requirements.

By the end of this program, you can expect to:

  • Understand food safety hazards and how to control them
  • Learn how to build a HACCP plan step by step
  • Identify Critical Control Points (CCPs) in your process
  • Apply monitoring, corrective actions, and verification
  • Gain confidence in managing food safety risks in daily operations

The program is practical and easy to follow, with real examples from food production environments.

After completing this program, you will be able to apply HACCP confidently in food businesses and support food safety systems.

You can work as or progress into roles such as:

  • HACCP Team Member or Team Leader
  • Food Safety Officer
  • Quality Assurance or Quality Control Staff
  • Production or Operations Supervisor
  • Food Business Owner or Manager

You will be able to:

  • Develop and implement a HACCP plan
  • Identify food safety hazards and control risks
  • Maintain compliance with food safety regulations
  • Support audits and inspections with confidence

Review HACCP – Hazard Analysis and Critical Control Points.

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Program Details

Instructor:
Dr. Mohamed Gomma
Duration:
5 Days
Enrolled:
+ 5K Trainees
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