HACCP – Milk & Milk Products – Course

About the HACCP Course for Milk and Milk Products

The HACCP – Milk and Milk Products course provides specialised training in applying Hazard Analysis and Critical Control Points (HACCP) principles to dairy operations. Learn how to identify biological, chemical and physical hazards, establish critical control points, monitor dairy processes, maintain documentation, and strengthen food safety practices across milk handling, processing, storage, and distribution.
 

The course is delivered by Mr. Kuldeep Sharma, a renowned dairy expert with over 35 years of experience in milk safety, processing, and quality management systems. His industry expertise helps learners understand how HACCP principles are applied in real dairy operations while building practical knowledge relevant to food safety and quality management.

 

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Course Objectives:

• Understand the fundamentals and history of HACCP in the dairy context.
• Identify specific biological, chemical, and physical hazards in milk and milk products.
• Learn how to develop, implement, and monitor an effective HACCP plan tailored to dairy operations.
• Gain insights into CCPs specific to pasteurisation, storage, and packaging in the dairy industry.

Course Outcomes:

• Apply HACCP principles to improve food safety management in milk and milk product processing.
• Design and execute a dairy-specific HACCP plan.
• Monitor dairy production processes, address deviations, and maintain accurate documentation.
• Conduct internal HACCP audits and support regulatory compliance within dairy operations.

Who Should Enroll:

• College students pursuing food science, dairy technology, or related fields
• Young professionals looking to build a career in the dairy and food safety sector
• Dairy processing professionals and plant managers
• Quality assurance personnel in the dairy industry
• Food safety officers and consultants specializing in milk and dairy
• Regulatory officials and auditors are focusing on dairy safety standards