Course Details

HACCP (Hazard Analysis and Critical Control Points) Principles and Implementation Training Course

Introduction

In the intricate and highly sensitive food industry, ensuring the safety of food products is not merely a matter of good practice but a critical legal and ethical imperative. Traditional end-product testing alone is insufficient to guarantee food safety, as it only detects problems after they have occurred. This is where HACCP (Hazard Analysis and Critical Control Points) comes in. HACCP is an internationally recognized, systematic, and preventative approach to food safety that identifies, evaluates, and controls hazards significant to food safety. Developed by the Pillsbury Company for NASA to ensure the safety of food for astronauts, HACCP provides a structured framework for identifying potential biological, chemical, and physical hazards at every stage of the food production process – from raw material sourcing and processing to distribution and consumption – and establishing control measures to prevent, eliminate, or reduce these hazards to acceptable levels. Implementing a robust HACCP system is not only a regulatory requirement in many parts of the world but also a fundamental business imperative for protecting consumers, preserving brand reputation, minimizing costly recalls, and gaining market access. Without a thorough understanding of the 7 HACCP principles and the practical steps for their implementation, food businesses risk inconsistent product safety, regulatory non-compliance, and severe consequences for public health. Many food industry professionals recognize HACCP as a key standard but lack the detailed knowledge and practical skills required to develop, implement, and maintain an effective HACCP plan tailored to their specific operations.

Conversely, mastering HACCP Principles and Implementation equips professionals with the essential knowledge and practical skills to proactively identify, assess, and control food safety hazards, thereby ensuring the production of safe and wholesome food products. This globally recognized standard is crucial for protecting public health, meeting regulatory compliance, minimizing business risks, and building consumer trust. Our intensive 5-day "HACCP (Hazard Analysis and Critical Control Points) Principles and Implementation" training course is meticulously designed to equip food safety managers, quality assurance personnel, production supervisors, food technologists, auditors, and HACCP team members with the comprehensive theoretical knowledge and extensive practical, hands-on skills required to confidently develop, implement, validate, and maintain an effective HACCP system in any food-related operation.

Duration

5 Days

Target Audience

The "HACCP (Hazard Analysis and Critical Control Points) Principles and Implementation" training course is ideal for a broad range of professionals and individuals directly involved in food production, processing, catering, and management, who need to understand, develop, or manage food safety systems. This includes:

• Food Safety Managers and Coordinators: Responsible for overseeing food safety programs.
• Quality Assurance and Quality Control Personnel: Involved in ensuring product safety and quality.
• Production Supervisors and Managers: Overseeing food manufacturing processes.
• HACCP Team Members: Individuals designated to be part of an organization's HACCP team.
• Food Technologists and Scientists: Involved in product development and process optimization.
• Internal and External Auditors: Conducting food safety audits.
• Consultants: Providing food safety advice to businesses.
• Government Regulatory Inspectors: For understanding the implementation of HACCP.
• Anyone aiming to become a certified HACCP professional or seeking in-depth knowledge for food safety system management.

Course Objectives

Upon successful completion of the "HACCP (Hazard Analysis and Critical Control Points) Principles and Implementation" training course, participants will be able to:

• Understand the history, benefits, and international recognition of HACCP.
• Comprehend and apply the 7 universally recognized HACCP principles.
• Conduct a thorough hazard analysis for biological, chemical, and physical hazards.
• Identify Critical Control Points (CCPs) in a food production process.
• Establish critical limits, monitoring procedures, and corrective actions for CCPs.
• Develop a comprehensive HACCP plan tailored to specific food operations.
• Understand the importance of prerequisite programs (PRPs) as a foundation for HACCP.
• Implement, validate, verify, and maintain an effective HACCP system.

 Course Modules

Module 1: Introduction to Food Safety Management Systems and HACCP Overview

• Global context of food safety and the need for preventative systems.
• Evolution of food safety management: From end-product testing to proactive approaches.
• What is HACCP? History, benefits, and international recognition (Codex Alimentarius).
• Overview of the 7 HACCP Principles.
• Relationship between HACCP and other food safety standards (e.g., ISO 22000, GFSI schemes).

Module 2: Prerequisite Programs (PRPs) as the Foundation for HACCP

• Importance of Prerequisite Programs (PRPs) as the building blocks for HACCP.
• Key PRPs: Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs).
• Facilities and equipment requirements.
• Pest control, waste management, and personal hygiene programs.
• Training, calibration, and traceability programs.

Module 3: Preliminary Steps to HACCP Plan Development

• Step 1: Assemble the HACCP Team: Roles, responsibilities, and multidisciplinary approach.
• Step 2: Describe the Product: Ingredients, processing methods, packaging, storage, distribution, intended use.
• Step 3: Identify the Intended Use and Consumers: Vulnerable populations.
• Step 4: Construct a Flow Diagram: Detailed process flow, from raw material to final product.
• Step 5: Verify the Flow Diagram On-Site: Ensuring accuracy and completeness.

Module 4: HACCP Principle 1: Conduct a Hazard Analysis

• Definition of a hazard (biological, chemical, physical, allergenic).
• Conducting a hazard analysis: Identifying potential hazards at each step of the flow diagram.
• Assessing the likelihood and severity of hazards.
• Determining significant hazards that must be controlled by the HACCP plan.
• Hazard assessment worksheets and tools.

Module 5: HACCP Principle 2: Determine Critical Control Points (CCPs)

• Definition of a Critical Control Point (CCP): A step where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
• Using the CCP Decision Tree to identify CCPs.
• Differentiating between CCPs and Operational Prerequisite Programs (OPRPs)/PRPs.
• Practical exercises in identifying CCPs for various food processes.
• Documenting CCP determinations.

Module 6: HACCP Principles 3, 4, and 5: Critical Limits, Monitoring, and Corrective Actions

• Principle 3: Establish Critical Limits: Maximum/minimum values that must be met at a CCP.
• Principle 4: Establish Monitoring Procedures: What, how, when, and who for monitoring CCPs.
• Principle 5: Establish Corrective Actions: Predetermined actions to take when critical limits are exceeded.
• Documenting critical limits, monitoring plans, and corrective action procedures.
• Practical examples and group exercises.

Module 7: HACCP Principles 6 and 7: Verification and Record-Keeping

• Principle 6: Establish Verification Procedures: Activities to confirm the HACCP system is working effectively (e.g., auditing, calibration checks, microbial testing).
• Principle 7: Establish Record-Keeping and Documentation Procedures: Maintaining records of the HACCP plan and its implementation.
• Types of HACCP records: Monitoring, corrective action, verification, training.
• Importance of accurate and accessible records for compliance and continuous improvement.

Module 8: Implementation, Validation, and Maintenance of the HACCP System

• Strategies for effective implementation of the HACCP plan.
• Validation: Scientific and technical evidence that the HACCP plan will effectively control significant hazards.
• Verification: Ongoing activities to confirm the system operates as planned.
• Review and updating the HACCP plan: When and how often?
• Building a food safety culture within the organization.

CERTIFICATION

• Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate

TRAINING VENUE

• Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.

AIRPORT PICK UP AND ACCOMMODATION

• Airport pick up and accommodation is arranged upon request

TERMS OF PAYMENT

Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com