ISO 22000 - Hazard Analysis Critical Control Point (HACCP)

Hazard Analysis Critical Control Point (HACCP) provides structured training on food safety management systems used to identify, evaluate, and control hazards in food production and processing environments. The course covers biological, chemical, and physical hazards and how they are managed through critical control points.

Learners will study food hygiene principles, risk assessment procedures, monitoring systems, corrective actions, and documentation required for HACCP compliance. The course also emphasizes regulatory standards and best practices in food safety management.

By the end of the course, participants will be able to implement HACCP principles, ensure food safety compliance, and manage hazard control systems effectively in food-related industries.

Upon successful completion of this training program, participants will be able to:

• Master core practical methodologies, industrial frameworks, and international best practices.
• Apply key technical concepts to real workplace operational challenges and scenarios.
• Understand regulatory compliance, safety protocols, and quality assurance principles.
• Prepare for certified professional examinations and earn an industry-recognized credential.