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HACCP (Hazard analysis critical control point), is a food safety management system which identifies, evaluates and controls hazards which are significant for food safety, HACCP is a systematic preventive approach to food safety by controlling allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. HACCP can be implemented in all organizations in the food chain from farmers to catering and defines the requirements for a food safety management system.
At the end of this course, participants should have acquired:
• An awareness of the HACCP guidelines.
• The knowledge to assess the company‘s existing system and identify its needs for further improvement
• An overview of the steps in implementing a Food Safety Management System to meet
