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 Food Safety Hygiene and HACCP S2386 QR Code
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Food Safety Hygiene and HACCP



Food Safety, Hygiene, and Hazard Analysis and Critical Control Points (HACCP) are essential components of ensuring the safety and quality of food products. This training course is designed to equip participants with the knowledge and skills necessary to maintain a safe and hygienic food environment, and to implement HACCP principles effectively. By the end of this course, participants will have a comprehensive understanding of food safety, hygiene, and HACCP, enabling them to contribute to safer food production and service.

Course Objectives:

  • Understand the fundamental principles of food safety and hygiene.
  • Comprehend the concept and importance of Hazard Analysis and Critical Control Points (HACCP).
  • Identify potential food safety hazards and apply risk assessment techniques.
  • Develop and implement a HACCP plan tailored to specific food-related businesses.
  • Enhance food safety knowledge and practices to ensure compliance with relevant regulations.

Targeted Audience:

This course is ideal for professionals in the food and hospitality industry, including restaurant managers, chefs, food service workers, quality control personnel, and anyone involved in food production and distribution. It is also beneficial for regulatory officials and inspectors responsible for ensuring food safety standards.

Course Outline:

Unit 1: Food Safety and Hygiene Fundamentals

  • Introduction to Food Safety and Hygiene
  • Foodborne Illnesses and their Impact
  • Microorganisms and Food Contamination
  • Personal Hygiene and Sanitation Practices
  • Safe Food Handling and Storage

Unit 2: Principles of HACCP

  • Introduction to HACCP and its Significance
  • HACCP Principles and Pre-requisites
  • Identifying Food Safety Hazards
  • Determining Critical Control Points (CCPs)
  • Establishing Critical Limits and Monitoring Procedures

Unit 3: Developing a HACCP Plan

  • Creating a HACCP Team
  • Conducting a Hazard Analysis
  • Establishing Critical Control Point Plans
  • Developing Monitoring and Corrective Action Procedures
  • Verification and Documentation

Unit 4: Implementing HACCP in Food Businesses

  • Integrating HACCP into Daily Operations
  • Training Staff on HACCP Procedures
  • HACCP Plan Maintenance and Review
  • Regulatory Compliance and Reporting

Unit 5: Food Safety Audits and Certification

  • Internal and External Audits
  • Preparing for Food Safety Inspections
  • Gaining HACCP Certification
  • Continuous Improvement in Food Safety
  • Course Review

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