Course Modules

• Duration:  1 - 3 days

• Certificate Upon Completion

• Group Size:  Possible Max

4. A HACCP (Hazard Analysis and Critical Control Points) Implementation course typically covers the following topics:

1. Introduction to HACCP

•  Definition and principles of HACCP

• Importance of food safety and quality

• Regulatory requirements and standards (e.g., Codex, FDA, EU regulations).

2. Prerequisite Programs (PRPs) & Good Manufacturing Practices (GMPs)

• Basic food hygiene and sanitation

• Personal hygiene and employee training

• Facility design and equipment maintenance

• Pest control and waste management

3. Preliminary Steps for HACCP Implementation 

• Assembling a HACCP team

• Describing the product and intended use

• Constructing a process flow diagram

• On-site verification of the process flow

4. HACCP Principles & Application
Principle 1: Conduct a Hazard Analysis

•  Identifying biological, chemical, and physical hazards

• Risk assessment and control measures

Principle 2: Establish Critical Control Points(CCPs)

•  Decision trees and CCP identification

Principle 3: Establish Critical Limits

•  Defining measurable limits for CCPs

Principle 4: Establish Monitoring Procedures

• Continuous and scheduled monitoring methods

Principle 5: Establish Corrective Actions

• Actions for deviations and non-conformances

Principle 6: Establish Verification Procedures

• Validation and verification techniques

• Internal audits and supplier verification

Principle 7: Establish Record-Keeping & Documentation

• Types of HACCP records

• Document control and traceability

5. HACCP Plan Development & Implementation

• Writing and structuring a HACCP plan

• Implementation strategies in food production

• Common challenges and solutions

6. HACCP Audits & Certification

• Internal and external audits

• HACCP certification process and compliance

• Continuous improvement and updates