Description
Overview of HACCP Training
HACCP (Hazard Analysis and Critical Control Points) Training is a program designed to help organizations in the food industry build and implement a systematic, well-documented, and effective food safety control system.
Food Safety Management focuses on how organizations establish structured and documented systems to identify and control food safety hazards, ensuring product quality and safety. All food safety standards are fundamentally built on the seven HACCP principles as the core foundation for hazard control.
Through this training, participants will learn how to identify biological, chemical, and physical hazards; determine Critical Control Points (CCPs); establish critical limits; conduct monitoring; implement corrective actions; perform verification; and maintain proper documentation within the HACCP system.
The program is conducted onsite (at the participant’s organization) allowing materials and case studies to be directly tailored to the organization’s production processes and specific food product characteristics.
Objectives of HACCP Training
After completing this training, participants are expected to be able to:
- Understand the fundamentals of food safety and HACCP principles
- Identify food safety hazards within production processes
- Accurately determine Critical Control Points (CCPs)
- Establish effective critical limits and monitoring systems
- Prepare HACCP documentation aligned with industry practices
- Enhance organizational readiness for food safety audits
Who Should Attend
This training is recommended for:
- Quality Assurance (QA) and Quality Control (QC) Team
- Supervisor and Production Manager
- R&D and Product Development teams
- Food Safety / HACCP Team
- Internal Auditors of Food Safety Management Systems
- Management responsible for management system and food safety
HACCP Training Scope
The training materials can be customized to the organization’s needs and generally include:
- Fundamentals of the Food Safety Management System
- Seven HACCP principles
- Identification of biological, chemical, and physical hazards
- Determination of Critical Control Points (CCPs)
- Establishment of critical limits and monitoring methods
- Corrective actions and verification
- HACCP documentation and record keeping
- System validation and review
- Audit preparation and continuous improvement
Training Method
The training is delivered systematically through:
- Explanation of food safety concepts and regulations
- Case study discussions based on participants’ production processes
- Workshops on developing process flow diagrams and hazard analysis
- Live audit sessions for CCP determination and control effectiveness evaluation
This approach ensures that participants not only understand HACCP theory, but are also able to implement it practically in daily operations.
Delivery Method
- Training is conducted onsite (client location)
- The schedule, duration, and focus of the material are flexible and can be tailored to the organization’s needs—whether for initial implementation, strengthening existing systems, or audit preparation.
Certification
Participants who attend and complete the training will receive an Food Safety Management HACCP Internal Auditor Training Certificate in accordance with applicable requirements
Customization
The program can be tailored based on:
- Type of food products
- Production scale (SMEs, large manufacturing, catering, etc.)
- Complexity of production processes
- Certification objectives or specific regulatory compliance requirements
Case studies and workshops will be tailored to the organization’s actual process flow.
Enquiry
For more information regarding schedules, training scope, and proposals, please click the Request Training button or contact our team.
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