16, 17 & 20 April, 2026/ 3 days
Mastering HACCP from concept to implementation
Course Objective
This course aims to provide participants with an in-depth understanding and advanced knowledge of HACCP principles and practices. It covers the identification of food hazards and the essential prerequisites for HACCP implementation. Participants will learn the CODEX HACCP methodology, including the 5 preliminary steps and 7 principles required to develop HACCP plans. Upon completion of the course, participants will have the necessary knowledge, confidence, and skills to effectively implement a tailored HACCP plan in their organization.
Prerequisites
Participants should have basic knowledge in food safety to fully benefit from this course
Course Format
The course is divided into six (6) chapters. Each chapter begins with oral presentation depicting the theoretical notions followed by group or individual practical work or case studies. At the end of training, a final exam will take place in order to provide the participant with a certificate of achievement.
Course Topics
- Introduction to HACCP
- Types of food hazards
- Prerequisite programs
- Process based thinking
- Preliminary steps for HACCP implementation
- HACCP implementation: the seven principles
- Case study
Teaching Methods
- Oral Presentations
- Discussions and Q&A
- Case studies
- Group exercises and workshops
- Assignment/final exams
Course Materials
Training material will be provided to participants in soft copy format.
Evaluation Methods
Attendance & participation during the training
Post-test results
Registration fees
220$
You may enroll using your loyalty points. Course value: 495 loyalty Points.
Special packages for students (20%) and for groups (30%).
Early bird discount: register before April 6 and benefit from 15% discount
Discounts cannot be combined or applied incrementally. Participants are eligible for one discount only
Duration: 12 hours
Timing: 16, 17 & 20 April, 2026 - 09:00 AM – 1:00 PM