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HAZARD & CRITICAL POINTS (HACCP) MANAGER TRAINING

The HACCP method underlies all food safety programs, including GFSI schemes, and is a preventive approach to food safety. This International HACCP Alliance accredited training program is designed to provide you a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Point (HACCP) method for assessing, identifying, and controlling hazards.

 

In this course, you will gain the knowledge and skills to apply the steps learned in this HACCP course to develop, implement and maintain a HACCP-based food safety management system.

KEY TAKEAWAYS

  • Overview of HACCP and Prerequisite Programs

  • Cross Contamination

  • Introduction to Microbiology

  • Food Safety Management Skills

  • The Five Preliminary Steps

  • Conducting the Hazard Analysis

  • Identify the Critical Control Points and Critical Limits

  • Monitoring and Corrective Actions

  • Verification and Recordkeeping

  • HACCP Regulatory Processes

  • HACCP Workshop Practical Applications

  • Writing HACCP Plans

  • HACCP Exam