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