Course Overview

The HACCP Implementation Training Course is a comprehensive program designed to equip participants with the knowledge and skills required to develop, implement, and maintain a Hazard Analysis and Critical Control Point (HACCP) system. This course follows international food safety standards and regulatory guidelines, ensuring that participants can effectively identify hazards, establish control measures, and enhance food safety in their operations.

Through interactive sessions, case studies, and practical exercises, participants will gain hands-on experience in conducting hazard analysis, determining critical control points (CCPs), and implementing monitoring procedures to prevent foodborne risks.

Duration

🕒 2 Days (Total: 16 Hours)

Course Objectives

By the end of the course, participants will be able to:

✅ Understand the 7 Principles of HACCP and their role in food safety.

✅ Identify biological, chemical, and physical hazards in food production.

✅ Develop and implement an effective HACCP Plan tailored to their operations.

✅ Establish Critical Control Points (CCPs), critical limits, monitoring, and verification procedures.

✅ Conduct hazard analysis, risk assessment, and corrective actions.

✅ Ensure compliance with Codex Alimentarius, ISO 22000, FSMS, FDA, and other food safety regulations.

Who Should Attend?

✔ Food safety and quality assurance professionals.

✔ Production managers and supervisors.

✔ HACCP team members and coordinators.

✔ Regulatory and compliance officers.

✔ Anyone responsible for implementing HACCP in food manufacturing, catering, or food service industries.

Course Contents

📌 Introduction to HACCP & Food Safety – The importance of HACCP in food safety management.

📌 Regulatory & Industry Standards – Understanding HACCP requirements under Codex, FDA, ISO 22000.

📌 Pre-Requisite Programs (PRPs) & GMPs – The foundation for HACCP implementation.

📌 The 7 Principles of HACCP – A step-by-step approach to HACCP system development.

📌 Hazard Identification & Risk Assessment – Identifying biological, chemical, and physical hazards.

📌 Determining Critical Control Points (CCPs) – Methods for establishing and validating CCPs.

📌 Monitoring & Verification Procedures – Ensuring food safety controls are effective.

📌 Corrective Actions – Managing deviations and maintaining HACCP compliance.

📌 HACCP Documentation & Record-Keeping – Essential records for regulatory compliance.

📌 Practical Case Studies & Hands-on Exercises – Applying HACCP in real-world food safety scenarios.

Certification

🎓 Participants who successfully complete the course will receive a Certificate from RIMAN Training Center.