This one-day introductory course gives participants an understanding of Hazard Analysis Critical Control Point (HACCP) principles. HACCP is well-recognized worldwide as a food safety system that helps manufacturers produce safe food.
It is a mechanism that is used to proactively control potential food safety hazards. To control food hazards, food businesses are required to adopt a proactive, preventative approach which involves identifying and controlling hazards before they compromise the safety of food. Participants taking this course will learn how to do this using HACCP.
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On completion of this training, participants will be able to:

• Understand how to conduct hazard analysis of biological, chemical, or physical food hazards.
• Learn how to determine critical control points.
• Learn how to establish critical control limits.
• Understand how to establish a system to monitor control of Critical Control Points
• Learn how to establish corrective actions.
• Understand how to establish procedures for verification to confirm that the HACCP system is working effectively.
• Learn how to establish documentation and record keeping.
• Understand what the most common pre-requisite programmes in a food safety context are.

• Senior management, supervisors, business owners
• People monitoring a food safety program
• HACCP coordinators
• People planning to develop and implement a food safety program
• Personnel in the organisation with responsibility for conducting food safety audits
• Personnel new to the food/drinks industry
• Quality managers