HACCP Awareness Seminar

Course Duration: 1 Day (6 hours)

Who Should Attend?

This course is designed for those who work in the food and food-related industries, and those who are planning on implementing, or have already implemented a HACCP system. It is designed to give employees involved in the HACCP implementation, or who will be supporting the system, an overview of the importance of the HACCP system for the food safety and to explain the principles of the system, its implementation steps and the pre-requisites to the effectiveness of the program. It is aimed to municipal or governmental food inspectors and staff of food control departments responsible for inspecting food and beverage trading and or manufacturing facilities.


Course Description:

Course Outline:

  • What is HACCP?
  • Historical Background
  • Reasons for Implementing a HACCP System
  • How HACCP works?
  • Identifying Food Hazards
  • Identifying Control Measures
  • Pre-requisite Programs
  • CCPs and Critical Limits
  • Monitoring and Corrective Actions
  • Mangement Role is success of the HACCP
  • Verification, validation, and documentation of a HACCP


HACCP Pre-requisites (PRPs):

  • Introduction
  • What is HACCP?
  • HACCP Principles
  • Preliminary Steps to HACCP
  • Benefits of HACCP Application
  • Summary & Discussion



This program aims to clarify what the implementation of a HACCP system means throughout an organization. By the end of the course, participants should have:

  • General knowledge of HACCP System.
  • Knowledge of Principles of HACCP and the preliminary steps fro implementaion.
  • Realize the advantages of having a HACCP system in place.

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