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

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