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Any operation that produces food, needs to ensure that the food being made and handled is safe to eat. To this end HACCP which stands for Hazard Analysis and Critical Control Points, is a food safety system that is comprised of 7 guiding principles which ensures that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.

Aims and Objectives

The aim of the programme is to enable the delegate to:

  • Have an in-depth understanding of HACCP and the 7 principles that it is comprised of.

  • Gain knowledge of the HACCP terminology.

  • Will be able to select and use a wide variety of quality and auditing tools and techniques in a variety of situations.

  • Develop and implement a HACCP system to meet customer and regulatory requirements.

This course is ideal for

Industry professionals in any role where an understanding of HACCP is needed.

Course Content

  • What is HACCP

  • 7 Principles of HACCP

  • What is a hazard

  • What are risks

  • What is cross contamination

  • Personal hygiene

  • Illness reporting

  • Premises, equipment and suppliers

  • Pest control

  • Storage and transport

  • Colour coding

  • Waste management

  • HACCP planning

  • Monitoring and control

Delegates Prerequisites

No prerequisites are needed for this course, however prior to the course we will set a short pre-course assignment to help candidates achieve the standard required for this advanced level course.​

Course Methodology

This course is an instructor led classroom based environment, conducted by an expert. The classes will be conducted over 4 days. The course consists of a blend of lectures, application, projects and exercises. All other materials will be provided to the attendees in the classroom environment. At the conclusion of the course, there will be an exam and a certification can be obtained upon attaining the passing grade.


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