HACCP

Offline / Online /Onsite batches

Working people and college going students can also join our courses and avail of online classes as well

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product

It came into existence in the 1960s.  In recent years, HACCP has become the most commonly cited method for risk-based food safety management, incorporated into global standards such as the Global Food Safety Initiative.

Any organization involved in the food manufacturing-marketing-supply chain business has an obligation to further improve food safety and implement the principles suggested by HACCP certification.

Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

Those who undergo Hazard Analysis and Critical Control Point (HACCP) training will have a thorough understanding of food safety management.  Thus, the food safety procedures in workplaces will be able to be assessed, monitored, controlled and reviewed.

Our HACCP courses are designed to provide all the knowledge needed to train staff from Level 1 (an awareness), Level 2 (an understanding) to Level 3 (advanced), depending on their role within the business. HACCP (Hazard Analysis Critical Control Point) is the name given to a set of internationally adopted food standards and guidelines which aim to prevent, food hazards, or reduce them to an acceptable level.

The HACCP Level 4 for Management (CODEX Principles) is aimed at learners who are working at management level within food manufacturing and catering environments, quality assurance staff or members of the HACCP team.

This qualification would also be useful for trainers, auditors, enforcers and other food safety professionals.
The objective of the qualification is to provide learners with the knowledge needed to develop, Implement and evaluate CODEX-based HACCP food safety procedures.