HACCP (Hazard Analysis and Critical Control Points) Training and Certification
Course Overview:
This course provides participants with the knowledge and skills required to implement, maintain, and manage a Hazard Analysis and Critical Control Points (HACCP) system in line with international food safety standards. The training focuses on identifying hazards, assessing risks, and establishing critical control points to ensure food safety and quality across the supply chain.
Course Objectives:
By the end of this course, participants will be able to:
Understand the principles and concepts of HACCP.
Identify and control food safety hazards.
Conduct hazard analysis and risk assessments.
Establish Critical Control Points (CCP) in the food production process.
Monitor and verify CCPs to ensure compliance with HACCP standards.
Maintain and improve a HACCP system in food safety management.
Target Audience:
Food Safety Managers and Supervisors
Quality Assurance Personnel
Production Managers and Supervisors
Internal Auditors of HACCP Systems
Personnel involved in food processing, manufacturing, and retailing
Course Duration:
Standard Course: 2 days (16 hours)
Advanced Course: 3 days (24 hours)
(Includes in-depth workshops, case studies, and practical exercises)
Course Modules:
Module 1: Introduction to HACCP
History and importance of HACCP
International standards and regulations
Key benefits of implementing HACCP in food production
Module 2: The 7 Principles of HACCP
Conduct a hazard analysis
Identify Critical Control Points (CCPs)
Establish critical limits for each CCP
Monitor CCPs
Establish corrective actions
Verification procedures
Record-keeping and documentation
Module 3: Hazard Analysis and Risk Assessment
Biological, chemical, and physical hazards in food production
Risk assessment techniques and tools
Steps for conducting a comprehensive hazard analysis
Module 4: Establishing Critical Control Points (CCPs)
How to identify CCPs in food production processes
Defining critical limits and monitoring CCPs
Corrective actions and deviation management
Module 5: Monitoring and Verification
Tools and techniques for effective monitoring
Implementing verification procedures
Ensuring compliance with food safety standards
Module 6: Record-Keeping and Documentation
Developing a comprehensive HACCP documentation system
Best practices for record-keeping and traceability
Audit trails and documentation control
Module 7: Maintaining and improving the HACCP System
Continuous improvement in food safety management
Conducting internal audits of the HACCP system
Corrective and preventive actions
HACCP consultation Training Fees are 4,500 AED.
Ask for certification Price. Email: Rmaruf@Bilmaruf.org
Phone: +971 582 978 619