HACCP Awareness Training

About Course

Course Overview
This course introduces Hazard Analysis and Critical Control Point (HACCP) as a preventive system for managing food safety hazards.
Participants learn the seven HACCP principles, how to identify biological, chemical, and physical hazards, and how to build monitoring and corrective action discipline into operations.

Who Should Attend
– Food handlers
– Production supervisors
– QA teams
– Food safety coordinators

Training Method
– Lecture
– Hazard mapping exercise
– Case study
– Plan review

Course Modules
– Food Safety Hazards and HACCP Logic
– Principles 1-2: Hazard Analysis and Critical Control Points
– Principles 3-4: Critical Limits and Monitoring
– Principles 5-6: Corrective Action and Verification
– Principle 7 and HACCP Plan Maintenance