The HACCP Basic Training covers the internationally recognized methodology for systematically identifying, evaluating, and controlling food safety hazards throughout the food production process. The seven HACCP principles are examined in detail: conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, implementing monitoring procedures, defining corrective actions, performing verification activities, and maintaining proper documentation and records. Participants learn to recognize biological, chemical, and physical hazards and to develop effective control measures for each. This training is ideal for food safety teams, production managers, quality inspectors, and anyone working in food manufacturing, catering, or the broader food supply chain.
The HACCP Basic Training aims to provide participants with the principles, methodology, and practical application steps of the Hazard Analysis and Critical Control Points (HACCP) system — the scientific foundation of food safety management. The training is applicable across all food-contact sectors and is based on the 7 HACCP principles of Codex Alimentarius.
Quality control, production, and R&D staff in food manufacturing, processing, and storage facilities; hygiene officers; employees wishing to become HACCP team members; and internal auditors who will conduct food safety audits.
After the training, participants will be able to prepare a HACCP plan, conduct hazard analysis and CCP determination, effectively monitor critical control points, and correctly manage food safety documentation.
