Objective:​

• Identify Critical Control Points​
• Better manage control points​
• To improve food security and safety​

Intended for:​

• Quality managers​
• Coordinators​
• Analysts​
• Supervisors

Module 1: Introduction​

1. HACCP History​
2. 7 Principles of HACCP​
3. System​
4. Prerequisite Programs​

Module 2: Hazard analysis​

1. Associated hazards​
2. Establish Critical Points​
3. Establish Critical Limits​
4. Monitoring procedures​

Module3: Corrective Actions​

1. Verification procedure​

Module 4: Registration and documentation systems​

Module 5: good manufacturing practice​

1. Staff​
2. Disease control​
3. Hygiene​
4. Education​
5. Supervision

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