HACCP Principles & Implementation

Level Implementation Duration 2 days

Available to book: In-house Request a quote

Hazards Analysis & Critical Control Point (HACCP) was jointly developed by National Aeronautics and Space Administration (NASA) and Pillsbury, to provide safe food for the astronauts. Since then, it has been developed further and recognized globally as a food safety management system in the food industry.

This two-day course will provide delegates an understanding of the fundamentals of the HACCP system and how it works to enhance your business.

What are the benefits?

Enables your organisation to tackle the issue of food safety using systemic preventive approach
Allows your organisation to “plan out” the unsafe food practices within the production and process stages
Produce and serve food with an internationally recognized Food Safety Management Program
To be recognized as an organization practicing a pro-active (process management) program, instead of a re-active (swabs and labs) testing program

- Introduction to Food Safety Management
- Overview and Principles of HACCP
- The purpose and content of the HACCP system
- Planning a HACCP program
- Implementing a HACCP program
- Food safety professionals who wish to develop HACCP program
- Food companies that wish to integrate ISO 9001:2000 with a food safety management system
- Those who are responsible for auditing food safety management systems
- Training course notes
- Lunch
- Refreshment
- Certificate of attendance
Download the HACCP Principles and Implementation

HACCP - Principles & Implementation

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