(HACCP) Hazard Analysis Critical Control Point

Course Overview

HACCP certifications aim to systematically identify any factors that might present a potential health risk to consumers, allowing you to avoid hygienic hazards or lower their risk to acceptable levels. The certification is based on the Codex Alimentarius, an international code of conduct for the industry. The certification is relevant to all fields within the food industry, including suppliers such as detergent manufacturers, packaging producers, machine-building firms or chemical plants. Not only does the HACCP mark minimize potential hazards, it signals to your customers that your company is vested in the highest food-safety standards.

This course will provide delegates with an understanding of the HACCP principles, standards and its implementation requirements. The course provides guidance on the documentation requirements which will allow the participants to successfully implement HACCP.

Course Objectives

  • Identify and interpret the principles and requirements of HACCP System
  • Understand and apply the fundamentals, steps and techniques for effective auditing of the HACCP System

Course Content

Guidelines for Food Safety and Quality

  • Basic concept in food safety
  • Difference between food safety and quality
  • Quality assurance systems with reference to food safety
  • Hazard monitoring systems
  • Quality as integral part of assessing good manufacturing practices  

Introduction to HACCP system

  • Principles of HACCP systems
  • Hazard analysis, identification and monitoring systems
  • Implementation strategies


  • Informed inspections
  • Planned inspections
  • Informal and planned inspections
  • Special systems inspections
  • Accident and incident investigations
  • Collection and interpretation of evidence
  • Immediate corrective actions
  • Report compilation and circulation

Requirements of HACCP

  • Starting points and road maps
  • Planning
  • Implementation and operation
  • Checking and corrective action
  • Management review
  • Documenting non-compliances
  • Corrective follow-up actions

Internal audits

  • knowledge and skills needed to perform internal audits
  • Information regarding continual improvement of the management system
  • Interpreting the requirements of HACCP and applying them in practical exercises
  • Planning, preparing and performing a HACCP audit
  • Verification and validation of the HACCP plan
  • Recertification processes

Course Methodology

The training is going to be highly interactive combination of lectures, group discussions, questionnaires, individual reflections, role plays, simulations and videos.

Target Audience

This course is specifically designed for personnel responsible for conducting internal audits of their company’s HACCP system, either individually or as a member of the company’s audit team. This course is also suitable for personnel who wish to gain more insights of HACCP principles and requirements as well as for Managers responsible for establishing and maintaining the HACCP system.


5 Days (08:30–14:30) with appropriate breaks for tea/refreshments and lunch. 02 Days (08:30–14:30) for internal audits.