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Program overview

Hazard Analysis and Critical Control Point (HACCP)

System principles and a plan tailored to the food operation

An introduction to HACCP based on Codex principles, covering prerequisite programmes, preparatory steps, hazard analysis, control and documentation.

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Examples and exercises can be adapted to the establishment, participant level and client needs. Contact us to confirm the final content, dates, fees and delivery format before registration.

Who is this program for?

  • Food safety and quality assurance personnel in food businesses.
  • Supervisors involved in production, packing, storage or sanitation.
  • Professionals who contribute to food-safety procedures or their review.

What the program covers

  • Explain the purpose of HACCP and its relationship to prerequisite programmes.
  • Summarize the preparatory steps for developing a HACCP plan.
  • Recognize the seven principles and terms such as hazard, CCP and critical limit.
  • Identify examples of documents and records that may support implementation and verification.

Key topics

  1. The purpose of HACCP and its relationship to good hygiene practices and prerequisite programmes.
  2. Preparatory steps: the HACCP team, scope, product description, intended use and process flow diagram.
  3. Identifying and assessing biological, chemical and physical hazards.
  4. The seven principles: CCPs, critical limits, monitoring, corrective actions and verification.
  5. Documentation, records and applying the concepts to a learning example that must be adapted to site conditions.

Common question

Does a HACCP course certify a food business?

No. Training supports understanding of the system, but does not itself certify a facility or guarantee an inspection or audit outcome. The food business remains responsible for designing, implementing and verifying its system against applicable requirements.

General official references

For context on relevant primary references; these do not replace competent-authority requirements or an authorized copy of a standard.

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