About the course

This course offers a step-by-step approach to understanding Hazard Analysis and Critical Control Point (HACCP), a globally recognized system for the strategic implementation of food safety across the entire food operations chain. Through detailed modules and examples, learners will gain the knowledge needed to identify hazards, establish preventive controls, and implement effective monitoring and verification systems to ensure maximum hazard control.

 

Course Overview

• What is Food safety?
• Definition, principle, characteristics, scopes, prerequisites and benefits of HACCP
• What are hazards? Its classification, analysis, and control measures are taken.
• Steps of HACCP Implementation
• HACCP Team: Formation, responsibilities assigned, and outcomes.
• HACCP Plan: Traffic flow and plant schematic diagram
• Risk Analysis Methodology
• Control Critical Points (CCP), Critical Limits and their necessities.
• Validation, Monitoring, and documentation of critical limits
• Root Cause Analysis- by 5 Why’s Method
• Corrective actions, validation, record keeping and documentation in HACCP implementation.

 

 Course Outcomes

• Understand the fundamentals of food safety and the importance of a systematic approach to hazard control.
• Demonstrate knowledge of the key components of the HACCP system, including its definition, core principles, features, scope of application, prerequisite programs, and overall benefits to food safety management.
• Identify different types of food safety hazards, classify them appropriately, and apply suitable analysis and control measures.
• Describe and apply the sequential steps involved in HACCP implementation, including forming a HACCP team and developing a HACCP plan.
• Determine Critical Control Points (CCPs), establish critical limits, and understand their significance in ensuring food safety.
• Implement procedures for the validation, monitoring, and documentation of critical limits.
• Apply risk analysis methodologies to effectively assess food safety risks, followed by conducting Root Cause Analysis using the 5 Why’s method to identify and address underlying issues.
• Execute corrective actions, ensure proper validation, and maintain accurate records and documentation as part of HACCP compliance.

 

Who Should enroll

• Students in their final year of degree/diploma course looking for a career in the food industry
• Mid to senior level employees in the food sector
• Entrepreneurs working in the food sector
• Food handlers and food professionals