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, along with a practical exercise on HACCP principles application.

Day 1 – Introduciton to HACCP and Food Safety

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

Day 2 – Application of HACCP Principles

• Chapter 13 – Practical Steps to Developing a HACCP Plan
• Chapter 14 – Importance of Prerequisite Programs in a HACCP Plan Development
• Chapter 15 – Practical exercise on develop a HACCP Plan (Exercise Workbook Provided)
• Chapter 16 – Validation of a HACCP plan
• Chapter 17 – HACCP Plan Implementation and Maintenance