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- Introduction to HACCP (1 hour)
- Overview of HACCP principles and importance
- Familiarization with HACCP terminology
- Food Safety Hazards (2 hours)
- Identification of biological, chemical, and physical hazards
- Understanding of hazard analysis and risk assessment
- HACCP Principles (4 hours)
- Understanding of HACCP principles and application
- Development of HACCP plans and procedures
- Food Safety Controls (2 hours)
- Implementation of food safety controls and monitoring
- Verification and validation of HACCP plans
- Practical Training and Assessment (4 hours)
- Trainees will practice applying HACCP principles and procedures
- Assessment of trainee’s understanding and application of HACCP principles
