Training Structure 

1. An overview and background of HACCP.

2. Advantages and limitations of HACCP systems.
3. Specific legislation relating to HACCP including training requirements.
4. The Codex 12 Step and the seven principles of HACCP.
5. HACCP terminology and definitions
6. Development requirements of a HACCP team, including knowledge, experience, training and competence.
7. Resources required by the HACCP team.
8. Determination of Intended use
9. Describing product
10. The process of developing a process flow diagram
11.On-sight confirmation of flow chart
12. Importance of development and maintenance of supporting resources.
13. The importance of effective communication to both senior management and the team.
14. Different methods of communication
15. Hazard analysis methodology.
16. Microbiological, physical, chemical and allergenic hazards.
17. Assessing hazards associated with different food processes
18. Identification of hazards and controls at each step in the process.
19. Establish Critical control points
20. Establish validated critical limits
21.Establish control measures on each CCP
22. Establish monitoring system
23.Establish corrective actions
24. The importance of developing an effective prerequisite programme.
25. Validation and verification of a prerequisite programme.
26.Document and record keeping
27. The development of a HACCP system suitable for a food manufacturing environment.
28.Methods of implementing the HACCP system within a food business.
29. HACCP system review
30. Roles and responsibilities
31.Common challenges in HACCP implementation
32.Internal auditing

• Live interactive session on Zoom Meeting
• Study Material PDFs
• Video Recording for revision
• Case Studies
• Question Answer Sessions
• Certificate of completion
• Lifetime validity certificate

This training is for professionals who are already working in food manufacturing with knowledge of food hazards and controls.