Hazard Analysis & Critical Control Point (HACCP) Level 1

Training sessions - 2025 - Duration: 1 Day

Objectives:

• By the end of the day, participants will be able to:
• Understand the basic principles of the HACCP system.
• Identify food safety risks (biological, chemical, physical).
• Recognize Critical Control Points (CCPs) in food production.
• Know how to monitor CCPs and take corrective actions when necessary.
• Understand the importance of record-keeping for food safety.

WHO THE COURSE IS FOR?

• Food industry workers (e.g., kitchen staff, food handlers, production workers).
• Supervisors or managers overseeing food safety but not directly involved in HACCP implementation.
• People looking to improve their food safety knowledge, such as new employees or those seeking an introduction to HACCP.
• Small food businesses needing to understand the basics of HACCP for compliance.

COURSE CONTENTS

1. Introduction to HACCP 
   What is HACCP and why is it important?
   Food safety risks and their impact (foodborne illnesses).
2. The 7 Principles of HACCP 
   Hazard Analysis: Identifying risks in food production.
   Critical Control Points (CCPs): Where to control risks.
   Critical Limits: Setting safe limits (e.g., temperature, cooking time).
   Monitoring: How to check that limits are being met.
   Corrective Actions: What to do if something goes wrong (e.g., wrong temperature).
   Verification: Ensuring the system is working properly.
   Record-Keeping: Why documenting everything is crucial (e.g., temperature logs, corrective actions).
3. Identifying and Managing Risks 
   Types of hazards: Biological (bacteria, viruses), Chemical (pesticides, allergens), Physical (foreign objects like glass or metal).
   Recognizing CCPs in food production processes (e.g., cooking, refrigeration).
4. Monitoring and Corrective Actions 
   How to monitor CCPs (e.g., temperature checks).
   Actions to take when something goes wrong (e.g., reheating or discarding food).
5. Record-Keeping and Documentation (30 minutes)
   The importance of maintaining records for food safety.
   What records to keep (e.g., temperature logs, corrective action forms).
6. Review and Conclusion 
   Recap of key concepts: HACCP principles, hazard management, monitoring.
   Questions and answers to clarify any doubts.
   How to apply these principles in the workplace.

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