intellcert Academy · Food & Pharmaceutical Industry
HACCP Fundamentals and Implementation
Principles of HACCP (Hazard Analysis and Critical Control Points) · Identification of hazards and risks · Creation of a HACCP plan
Overview
Course contents
Our professional training courses are designed for professionals, specialists, and experts who wish to expand their knowledge in a targeted way.
Contents
- Principles of HACCP (Hazard Analysis and Critical Control Points)
- Identification of hazards and risks
- Creation of a HACCP plan
- Monitoring and verification of the HACCP system
- Training of staff in HACCP practices
- HACCP certification and compliance
Learning objectives
- Understanding the HACCP concept (Hazard Analysis Critical Control Points) and its application in food production.
- Identification of hazards and risks in production and implementation of preventive measures.
- Conducting a hazard analysis and defining critical control points (CCPs).
- Preparing for audits and verifying the implementation of HACCP measures.
Target audience
- Quality managers
- HACCP officers
Prerequisites
- Basic knowledge in food quality and safety required.
Certification requirement
Without certification option
Delivery format: Online. For on-site or in-house training, please send us a request via our contact form. We will get in touch with you shortly thereafter.
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