Food Safety: HACCP Hazard Analysis Critical Control Point

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Learn All About HACCP And How To Build The HACCP From Scratch For Your Own Organization Utilizing ISO 22000:2018, Codex, FSSC 22000 and BRCGS


Unlock the Power of Food Safety – Get the Utmost In Taste & Quality – Master HACCP Today!


The Hazard Analysis and Critical Control Point, also known as HACCP, is a comprehensive approach to ensure food safety. It proactively identifies potential hazards, assesses them, and implements management strategies throughout the whole food production process.


This course will look into the core HACCP Principles and comprehend their value in the overall picture of food safety. You will learn how to identify possible food hazards, set up essential oversight HACCP points, set crucial limitations, and establish corrective measures in effect to minimize food safety risks and ensure food safety. This HACCP Training will also examine important laws and guidelines for HACCP execution.

Master the gold standard in food safety with our HACCP: Food Safety and Quality Management Course. Unleash the quality manager in you!

What you’ll learn

  • Introduction To HACCP
  • Types of Food Safety Hazards
  • Assemble The HACCP Team
  • Describe The Product
  • Describe The Intended Use And Consumers
  • Create and Verify The Flow Diagram
  • Conduct Hazard Analysis
  • Establish Critical Limits
  • Establish Corrective Actions
  • Establish Verification Procedures
  • Establish Record Keeping and Documentation Procedures


This course comes with the following Sections:

  1. Introduction to HACCP: Gain in-depth expertise in food safety, discover the development as well as the importance of HACCP, and grasp the core ideas and perks of the HACCP methodology.
  2. HACCP principles and regulations: Go through and investigate the seven HACCP principles, assess food production risks, and uncover the legal criteria and benchmarks for HACCP compliance.
  3. How to do HACCP study- Hazard, Significance, and Control: This section covers how to carry out rigorous hazard analyses, assess the significance of discovered hazards, and mitigate them effectively. The necessity of foundational programs in the HACCP system will also be underlined throughout the module.
  4. Designing Food Safety: The essence of Good Manufacturing Practices (GMPs), hygiene practices, allergen control, and supplier verification will be acknowledged by the participants. Programs for efficient cleaning and pest management will also be covered.
  5. HACCP Training and Personnel: This module explains to participants ways to create a HACCP plan, put it into practice during food production, and assess its effectiveness. Processes for validation, verification, and remedial action will all be reviewed.
  6. HACCP Training and Personnel: Participants will gain insight into methods to run HACCP training programs, detect roles in HACCP teams, and assess training needs.
  7. HACCP Application in Supply Chain: This section will explain the hazards in the food supply chain and its application in primary and packaging production. The implementation of HACCP in supermarkets and industry, as well as how it reflects on the food supply chain.


Who this course is for:

  • Food & beverage managers in restaurants
  • Food safety and quality professionals, food science graduate
  • Food handlers/servers/baristas
  • Manufacturers & retailers of food
  • Culinary and food science students
  • Food production, logistics, distribution, trading, and service sectors
  • Students in food science, food safety, food microbiology, and the culinary arts
  • Professionals who need HACCP certification for working in the food industry
  • Enthusiasts who want to make a career in the food sector
  • Anyone interested in learning more about food safety practices

Additional information


trainee obtains a certificate of passing training course accredited by National Quality Institute after passing the final exam

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