HACCP Basic Training

Training Objective

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.

Training Content

• Classification of food safety hazards: biological, chemical, physical, and allergenic
• Codex Alimentarius HACCP principles and the 12 application steps
• HACCP prerequisite programs (GMP, GHP, sanitation, pest control)
• Forming the HACCP team and product description
• Hazard analysis and risk scoring methods
• Identifying Critical Control Points (CCPs): the CCP decision tree
• Critical limits, monitoring procedures, and corrective actions
• Verification and validation of the HACCP plan
• Record keeping, documentation, and system revision

Who Should Attend

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.

Outcomes

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.