This 2-day HACCP certification course accredited by the International HACCP Alliance will help participants understand the HACCP principles and its application. Participants will be provided with detail examples on how to identify/evaluate food safety hazards and associated control measures pertaining to incoming material, processing steps and manufacturing environments. The training program is based on the Codex 12 steps in developing a HACCP plan, including 5 five preliminary steps and 7 principles of HACCP that is internationally recognized.

• Module 1 – HACCP and Food Safety Plan Overview
• Module 2 – Regulation Overview and Regulatory Impact on Food Safety
• Module 3 – Good Manufacturing Practices (GMPs) and Prerequisite Programs
• Module 4 – Preliminary Steps in Developing a HACCP Plan
• Module 5 – Understanding Food Safety Hazards (Biological, Chemical and Physical Hazards)
• Module 6 – Conduct Hazard Analysis
• Module 7 – Determine Critical Control Points (CCP)
• Module 8 – Procedures to Establish Critical Control Limits
• Module 9 – Establish Monitoring Procedures for Each CCP Identified
• Module 10 – Deviation and Corrective Action Procedures
• Module 11 – Verification and Validation of the HACCP Plan
• Module 12 – Documentation and Recording Keeping Procedures
• Module 13 – Traceability, Complaint and Recall Program
• Module 14 – HACCP Plan Implementation and Maintenance