The Introduction to HACCP course provides a comprehensive overview of the principles and practices of the Hazard Analysis and Critical Control Points system. Participants will learn about the importance of food safety, the HACCP methodology, and how to implement HACCP in their organisations to ensure food safety and regulatory compliance. This course is essential for food industry professionals, including managers, supervisors, and quality assurance personnel.

Learning Objectives:

– Understand the importance of food safety and the role of HACCP in ensuring it.

– Learn the seven principles of HACCP and their application in the food industry.

– Identify potential hazards and control measures in food production.

– Develop and implement an effective HACCP plan.

– Ensure compliance with food safety regulations and standards.

—

Course Outline:

Module 1: Introduction to Food Safety and HACCP

– Importance of food safety in the food industry.

– Overview of the HACCP system and its history.

– Benefits of implementing HACCP in food safety management.

Module 2: Regulatory Requirements and Standards

– Key food safety regulations and standards (e.g., FDA, EU regulations).

– Role of regulatory bodies in food safety.

– HACCP’s alignment with international food safety standards (e.g., Codex Alimentarius).

Module 3: Prerequisite Programs (PRPs)

– Importance of PRPs in supporting HACCP.

– Common PRPs in food safety (e.g., Good Manufacturing Practices, sanitation, pest control).

– Integration of PRPs with HACCP plans.

Module 4: HACCP Principles and Application

– Detailed explanation of the seven HACCP principles:

  1. Conduct a hazard analysis.

  2. Determine the critical control points (CCPs).

  3. Establish critical limits.

  4. Establish monitoring procedures.

  5. Establish corrective actions.

  6. Establish verification procedures.

  7. Establish record-keeping and documentation procedures.

– Steps to develop and implement a HACCP plan.

Module 5: Conducting a Hazard Analysis

– Identifying biological, chemical, and physical hazards.

– Assessing risks associated with identified hazards.

– Determining control measures to prevent, eliminate, or reduce hazards.

Module 6: Determining Critical Control Points (CCPs)

– Defining CCPs in the production process.

– Criteria for selecting CCPs.

– Examples of CCPs in different food processing operations.

Module 7: Establishing Critical Limits

– Defining critical limits for each CCP.

– Importance of measurable and specific critical limits.

– Examples of critical limits in food safety.

Module 8: Monitoring Procedures

– Designing monitoring procedures for CCPs.

– Methods and tools for effective monitoring.

– Roles and responsibilities in monitoring activities.

Module 9: Corrective Actions

– Developing corrective action plans for deviations from critical limits.

– Documenting and implementing corrective actions.

– Importance of root cause analysis in corrective actions.

Module 10: Verification Procedures

– Role of verification in ensuring HACCP effectiveness.

– Methods for verifying HACCP plans and activities.

– Documentation and review of verification results.

Module 11: Record-Keeping and Documentation

– Importance of accurate and comprehensive record-keeping.

– Types of records required in a HACCP system.

– Best practices for maintaining and auditing HACCP documentation.

Module 12: Implementation and Maintenance of HACCP

– Steps to implement a HACCP system in an organization.

– Training and educating staff on HACCP principles and procedures.

– Continuous improvement and updating of HACCP plans.

Module 13: Case Studies and Practical Applications

– Analysis of real-life HACCP implementation cases.

– Group discussions and problem-solving exercises.

– Application of HACCP principles to hypothetical scenarios.

Module 14: Assessment and Certification

– Knowledge assessment through quizzes or written examination.

– Criteria for achieving Introduction to HACCP certification.

– Certification validity and renewal requirements.

—

Delivery Method:

– Duration: Typically conducted over 2-3 days (12-18 hours total).

– Format: Classroom-based training with interactive lectures, case studies, group discussions, and practical exercises.

– Materials Provided: Course handbook, HACCP plan templates, case studies, and regulatory guidelines.

—

Target Audience:

– Food safety managers, supervisors, and quality assurance personnel.

– Food industry professionals involved in production, processing, and distribution.

– Individuals seeking to understand and implement HACCP in their organizations.