HACCP (Hazard Analysis and Critical Control Point) is a risk management system that identifies, evaluates, and controls hazards (biological, chemical and physical) related to food safety throughout the food supply chain. HACCP is a preventative approach where the focus is placed on the prevention of problems in order to assure the production of food products that are safe to consume. The Purpose of this 3 Day HACCP and Implementation course is to enable the learner to develop, document, Implement and evaluate food safety management systems in catering & production environment based on the Codex Alimentarius Principles of HACCP (Hazard Analysis and Critical Control Point). BENEFIT: The main goal of HACCP is food protection and other benefits are: • Increase customer and consumer confidence • Provides market protection • Reduce costs through reduction of product losses and rework • Reduce risks of recalls and product withdrawals thus reducing costs associated with • Insurance and business liability protection • Simplify inspections primarily because of record keeping and documentation • Provide consistent quality product • Demonstrates conformance to the product requirements and regulations WHO SHOULD ATTEND: • Managing Directors • Chief Executive Officers • General Managers • Food Management representative / Food Safety Officer • QA/QC Personnel • Food Safety Officers and Supervisors • GMP team members • Production Supervisors • Warehouse personnel • Maintenance personnel • Academician • Those involved in manual handling • Those interested to improve their knowledge in this area