Food Safety – Manager HACCP (Hazard Analysis and Critical Control Point) – North

About Course:

Participants will learn about the background of HACCP as a food safety system and how it can be practically applied. The course covers the 5 preliminary steps and 7 HACCP principles which are required by the codex alimentarius. This is hands-on training which will guide you through the steps to develop and implement a science-based HACCP Program for your facility. In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to apply the HACCP principles and achieve compliance to the requirements.  During the training, tools to develop the site HACCP plan(s) will be given; however, the actual development of the site HACCP plan(s) is not part of the training.  Questions regarding site specific concerns are recommended.