Duration:

Theoretical training for 2 days

Maximum Number of Participants:

20 Participants

Content:

HACCP Awareness Level gives participants a basic understanding of the HACCP (Hazard Analyses Critical Control Points) procedures. The course starts by covering all the basic requirements needed for sustaining a hygienic work environment which is the foundation of HACCP-controlled operation. The second part of the course covers an introduction to HACCP with an outline of all the critical control points explained in detail.

Course Outline:

• Need for a Hazard Analysis System
• Principles and terminology
• Basic principles
• Terminology
• Practical situations
• Preparation of HACCP plan
• Implementation and possible problems
• Verification and maintenance

Target Audience:

This course 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 individuals who are, or intend to become, members of HACCP teams.