Hazard Analysis and Critical Control Points (HACCP) is a food safety management system that helps to identify, evaluate, and control food safety hazards. It is an internationally recognized system that is used by food businesses worldwide to ensure the safety of their products.

The HACCP system is based on seven principles that must be followed in order to ensure the safety of food products:

1. Conduct a hazard analysis: Identify potential hazards that may occur at each stage of the food production process.
2. Determine the critical control points (CCPs): Identify the points in the production process where a hazard can be controlled or eliminated.
3. Establish critical limits: Establish the maximum and minimum levels for each CCP that must be met in order to ensure food safety.
4. Establish monitoring procedures: Develop procedures to monitor each CCP and ensure that critical limits are being met.
5. Establish corrective actions: Develop procedures to take corrective action when critical limits are not being met.
6. Establish verification procedures: Establish procedures to verify that the HACCP system is working effectively.
7. Establish record-keeping and documentation: Keep records of the HACCP system and documentation of all activities related to the system.

The HACCP system can be implemented in any food-related business, from farms to restaurants to food processing plants. It is a proactive approach to food safety that helps to prevent foodborne illnesses and ensures that food products are safe for consumption.

The Awareness level workshop on HACCP, organized by the Egyptian Chefs Association, is designed to provide participants with a basic understanding of HACCP principles, terminology, and the preparation of a HACCP plan. The workshop is appropriate for all persons employed in food and food-related businesses that need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and for individuals who are, or intend to become, members of HACCP teams.

Dr. Alaa Me’bed, the workshop instuctor, provided practical insight into the implementation of HACCP, through photos and videos, including possible problems that may arise during the implementation process. Dr. Alaa also elaborated on practical situations, verification and certification, which are important aspects of the HACCP system. Verification ensures that the HACCP system is working effectively, while certification provides independent verification that the HACCP system meets international standards.

Overall, the Awareness level workshop on HACCP provides participants with the knowledge and skills needed to implement and maintain a HACCP system in their food-related business, which can help to ensure the safety of their products and protect the health of their customers.

The Egyptian Chefs Association would like to thank Dr. Alaa Me’bed for his efforts in conducting this training course.