TRAINING & CONSULTING

WHO SHOULD ATTEND?

This training is designed for all persons employed in food and food related businesses who are directly or indirectly involved in implementing and maintaining HACCP.

OBJECTIVES

Learners will have knowledge to:

• Apply HACCP principles practically in food and food related businesses in order to ensure effective food safety
• Explain the need for a Hazard Analysis system, state the principles and terminology relating to HACCP, and relate HACCP principles to practical situations

MATERIAL

• Handouts

CONTENT

• Hazards
• What is Hazard Analysis Critical Control Point (HACCP)
• Benefits of a HACCP system
• Prerequisites for HACCP
• The 7 principles of HACCP
• The steps for implementing HACCP
• The framework for the implementation of HACCP
• Decision trees
• Monitoring forms

DURATION

The course will be conducted in 4 hours.

LANGUAGE

English and Arabic

ASSESSMENT AND CERTIFICATES

• There is no assessment for this course.
• Learners will receive an attendance certificate.