Hazard Analysis & Critical Control Points (HACCP) – 1 Day Awareness Program

Course Overview

This intensive 1-day program equips participants with fundamental knowledge of the HACCP system – a globally recognized preventive food safety approach. The course introduces the 7 core principles of HACCP, risk assessment techniques across the food supply chain, and the steps required for implementing an effective Food Safety Management System (FSMS). It is ideal for those pursuing HACCP certification or seeking to strengthen their food safety protocols in line with industry standards.

Learning Objectives

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

• Define HACCP and explain its importance in the food safety framework.
• Understand the legal, regulatory, and certification context of HACCP.
• Describe and apply the 7 principles of HACCP in food handling environments.
• Identify critical hazards and implement control measures across the food supply chain.
• Develop and maintain a structured HACCP system including policy, SOPs, and monitoring procedures.

Target Participants

This course is suitable for:

• Food production and processing workers
• Quality assurance/control and safety officers
• HACCP team members and internal auditors
• Food service and catering supervisors
• Compliance officers preparing for HACCP certification
• Anyone handling, preparing, or managing food-related operations

Training Methodology

• Interactive Lectures – Concept delivery using real-life HACCP implementation examples
• Case Studies – Group-based problem-solving on hazard identification and control
• Visual Aids – Use of HACCP templates, charts, and flow diagrams
• Discussions – Facilitated sharing of participant experiences and best practices
• Knowledge Checks – Quizzes and mini-assessments to reinforce key concepts

Course Outline (1-Day)

1. HACCP Entry-Level Awareness

• Definition and objective of HACCP
• Background and information
• HACCP certification process
• Role of HACCP in the food chain
• Risk factors and advantages
• Steps in HACCP development

2. The 7 Principles of HACCP

• Principle 1: Conduct Hazard Analysis
• Principle 2: Determine Critical Control Points (CCPs)
• Principle 3: Establish Critical Limits
• Principle 4: Establish Monitoring Procedures
• Principle 5: Identify Corrective Actions
• Principle 6: Verify That the System Works
• Principle 7: Establish Record-Keeping & Documentation

3. Risk Assessment of Food Safety Hazards

• Receiving food supplies
• Raw food selection & storage (wet, dry, processed)
• Arrangement and refrigeration practices
• Identifying the “Danger Zone” in food temperatures
• Water and ice supply management
• Safe food handling and defrosting
• Food preparation, packing, and serving
• Roles of food handlers
• Catering food safely

4. Implementation of Food Safety Management (HACCP)

• Formation of HACCP Committee
• HACCP Policy, Manual & Flowchart development
• SOP development and communication boards
• Monthly HACCP meetings and reporting
• Corrective (CAR) and Preventive (PAR) Action follow-up
• Food safety management reviews and continual improvement
• Annual HACCP reporting