About the Course

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying, evaluating, and controlling food safety hazards. This training introduces HACCP principles and their practical

Training Shall Broadly Cover:

• Introduction to HACCP and Codex principles
• Hazard identification and risk assessment
• CCP determination and monitoring
• Documentation and record-keeping in HACCP

Prerequisites:

No prerequisites. A basic understanding of food operations is beneficial.

Who Should Attend?

• Food Safety Managers
• QA/QC Professionals
• Food Industry Supervisors
• Production Staff
• Internal Auditors
• Training Coordinators
• Management Representatives
• Students
• Freshers

Duration: 8-Hours