HACCP Awareness training

1. Introduction to HACCP

• What is HACCP?

• Importance of food safety and HACCP

• Benefits of implementing HACCP

• Regulatory requirements and legal obligations

2. Understanding Food Safety Hazards

• Types of food safety hazards:

  • Biological (bacteria, viruses, parasites)

  • Chemical (toxins, allergens, food additives)

  • Physical (metal, glass, plastic)

• Sources and causes of contamination

• Preventive measures to control hazards

3. Principles of HACCP

• Overview of the 7 Principles of HACCP:

  1. Conduct a hazard analysis

  2. Identify critical control points (CCPs)

  3. Establish critical limits

  4. Implement monitoring procedures

  5. Establish corrective actions

  6. Set up verification procedures

  7. Maintain record-keeping and documentation

4. Developing a HACCP Plan

• Steps to create a HACCP plan

• Identifying hazards and control measures

• Determining CCPs and setting critical limits

• Monitoring and record-keeping procedures

5. Implementation & Maintenance of HACCP

• Training staff on HACCP principles

• Continuous improvement and verification

• Internal audits and external inspections

6. HACCP Compliance & Certification

• National and international HACCP standards (e.g., Codex Alimentarius)

• HACCP certification process

• Common challenges in HACCP implementation