HACCP Training

Service Description

HACCP (Hazard Analysis Critical Control Point) training is essential for food manufacturing businesses to ensure food safety. This training covers the principles of HACCP, including hazard identification, risk assessment, critical control point (CCP) determination, critical limit establishment, monitoring procedures, corrective actions, verification, and record-keeping. Participants learn to conduct a thorough hazard analysis, identify potential hazards, and implement effective control measures. By understanding and applying HACCP principles, food manufacturers can significantly reduce the risk of foodborne illness and maintain the highest standards of food safety.