Building an effective food safety system starts with understanding the structure and purpose of HACCP.
HACCP Basics is a practical 4-hour course that provides foundational knowledge to prepare you for developing your HACCP system or Preventive Control Plan (PCP). It explains the Codex principles of HACCP and how they translate into a functioning, risk-based food safety system that meets regulatory and customer expectations.
Through instructor-led discussion and practical exercises, participants will learn how hazards are identified and evaluated, how process flow diagrams support hazard analysis, and how preventive controls and Critical Control Points (CCPs) are determined and managed. The session focuses on practical application to help organizations build or strengthen their food safety knowledge base.
A certificate of participation will be issued upon completion.
