Implementation Training Program on Hazard Analysis Critical Control Point (HACCP)

The training program gives insights into Hazard Analysis Critical Control Point (HACCP) requirements and is structured to provide an overall understanding of basic HACCP standards and techniques to implement them in any food industry. The program is conducted through tutor-led sessions, interactions, and relevant examples. The HACCP approach can be applied right from harvest to the point of consumption. HACCP is based on the principle that food safety hazards can be eliminated or minimized by prevention during the production phase rather than during the finished product inspection. The course will be conducted by our experienced auditors, who have audited numerous organizations from diverse industries and who will share their experiences and knowledge of best practices being followed throughout the industry.

• Introduction to HACCP
• Identification of PRP’s (Prerequisite Programs) viz GMP’s (Good Manufacturing Program) as per Codex Alimentarius Commission Recommended Code of Practices
• Understand PRP’s viz GMP- Good Manufacturing Practices, GHP- Good Hygiene Practices, GWP- Good Warehouse Practices, GHP-Good Housekeeping Practices, GDP – Good Distribution Practices and GLP- Good Laboratory Practices
• Understanding HACCP based on Codex Alimentarius
• Flow chart preparation
• Hazard Analysis methodology
• Identification of Critical Control Points
• Establishing of critical limits
• Monitoring system to be established by the organisation
• Documentation and records required as per HACCP standards

• Supervisors, Executives from food & food related companies.
• Fresh graduates and college students with science background or any other streams.
• Managers and core group members responsible for establishing, implementing, maintaining, auditing and improving HACCP in food safety certified companies.
• Professionals who have a role to play in the implementation of HACCP in their organization.

• Should have knowledge and or working experience in food Industry or related industries.

• Understand PRP’s viz GMP- Good Manufacturing Practices, GHP- Good Hygiene Practices, GWP- Good Warehouse Practices, GHP-Good Housekeeping Practices, GDP – Good Distribution Practices and GLP- Good Laboratory Practices.
• Learn Monitoring system to be established by the organisation.
• Understand the documentation and records required as per HACCP standards.
• Learn how to identify Critical Control Points.

Participants will be assessed through a 60 marks subjective type examination (open book) at the end of the course. "Certificate on Implementation of HACCP (HACCP - Hazard Analysis Critical Control Point)" will be issued to participants on course completion. Minimum passing% criteria: 60% (36 Marks)

1. When can I get the certificate?
Implementation of HACCP (HACCP - Hazard Analysis Critical Control Point) certification will be issued within 21 working days from the examination date.

2. When can I get the training material and invite?
One day before the commencement of the training program.

3. How do I pay the fees for training and examination?
Online mode

4. What are the benefits of the Implementation of HACCP (HACCP - Hazard Analysis Critical Control Point) Program?
Understand PRP’s viz GMP- Good Manufacturing Practices, GHP- Good Hygiene Practices, GWP- Good Warehouse Practices, GHP-Good Housekeeping Practices, GDP – Good Distribution Practices and GLP- Good Laboratory Practices
Learn Monitoring system to be established by the Organization
Understand the documentation and records required as per HACCP standards
Learn how to identify Critical Control Points

5. Is there any refund policy for the paid fees?
Please refer to Cancellation and Refund policy page.