HACCP Awareness Training

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.

• 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

• 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.

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