Hazard Analysis Critical Control Point (HACCP)

Key Features of Our Training Programs

Basic understanding of food handling or food production environments is beneficial.
No formal qualification is mandatory; however, individuals working in food safety, food production, or quality control will benefit the most from this training.

Upon completion of this course, participants will be able to:

Understand the fundamentals of the HACCP food safety management system.
Identify physical, chemical, and biological hazards in food production and handling.
Understand and apply the seven principles of HACCP.
Identify and establish Critical Control Points (CCPs) in food processes.
Implement monitoring, corrective actions, verification, and documentation procedures.
Contribute to improving food safety compliance and hygiene standards within organizations.

Module 1: Introduction to HACCP

Module 2: Food Safety Standards

Module 3: Hazard Identification

Module 4: HACCP Principles Implementation

Module 5: Corrective & Verification Systems

Module 6: Documentation & Compliance

Food safety officers and supervisors
Food production and processing staff
Quality assurance and quality control personnel
Restaurant and catering managers
Food handlers and kitchen supervisors
Individuals seeking careers in the food safety and food manufacturing industry

PKR 20,000

Participants will be assessed through:

Multiple Choice Questions (MCQ) assessment to evaluate understanding of HACCP principles.
Practical discussion and case-based evaluation related to food safety hazards and control measures.
Successful participants will demonstrate understanding of HACCP implementation and food safety compliance.