HACCP Implementation Training

Hazard Analysis Critical Control Points (HACCP) is a framework that was created in response to the potential risks that are present when food is being prepared, manufactured, or packaged, helping those responsible to identify, control and minimize risks.

Any organizations produce food product can implement HACCP into processes in any size of environment, from large factories where products are mass produced to small working kitchens where food is prepared by hand and served straight to customers.

This intermediate to Advance-level course will teach the participants to effectively implement HACCP system in a food handling environment and is mainly based on the requirements referred to in the MS1480:2019 standard.