HACCP Awareness Training

Course Objective

This is an introductory course, which aims to give a reasonable understanding about the Food Safety system – HACCP. Participants could understand the origin and concepts of HACCP system, the fun- damental principles of HACCP, the steps of HACCP implementation and the benefits and economics of food safety system.

Course Content

  • Introduction and origin of HACCP
  • Hazards: Biological, Chemical and Physical
  • Pre-requisites of HACCP
  • Brief overview of Support programs
  • Review of GMP requirements according to Co- dex Alimentarius Standard
  • 12 steps of HACCP implementation – Five pre- liminary steps and Seven HACCP principles
  • Benefits and Economics of HACCP approach

Who Should Attend

  • F&B Managers, chefs, kitchen supervisors who are involved in implementing pre requisites program/HACCP in the hotels and catering companies
  • Managers, Supervisors in food processing, food packaging and water processing companies
  • All those who are interested personally to learn about this internationally recognized system.

Course Delivery

  • Will held at hotels and can be held at customers premises, if required
  • Fee includes coffee/tea and lunch break

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