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Training content
Overview
HACCP Awareness Training has been designed to provide a basic understanding of the HACCP approach to identifying, assessing and controlling food safety hazards.
The training is based on Codex Alimentarius CXC 1-1969 General Principles of Food Hygiene and the current HACCP principles.
The language of the training is Turkish. The training is delivered online.
About the Training
The training covers food safety hazards, GHP practices, the preliminary steps of HACCP, the seven HACCP principles, critical control points, critical limits, monitoring, corrective action and verification.
Who Should Attend?
- Food industry employees
- Production personnel
- Quality teams
- HACCP teams
- Food engineers
- Warehouse and logistics personnel
- Management system personnel
Objectives and Outcomes
The aim is for participants to understand the fundamental principles of the HACCP system, identify food safety hazards and appreciate the importance of control measures.
By the End of the Training
Participants will be able to:
- Explain the HACCP approach.
- Identify food safety hazards.
- Understand the relationship between GHP and HACCP.
- Explain the concept of a CCP.
- Understand critical limits.
- Identify monitoring activities.
- Explain corrective actions.
- Appreciate the importance of verification.
Programme and Method
Training Topics
- Introduction to the HACCP System
- Food Safety Hazards
- Biological Hazards
- Chemical Hazards
- Physical Hazards
- Allergen Hazards
- Good Hygiene Practices (GHP)
- HACCP Preliminary Steps
- Process Flow Diagram
- Hazard Analysis
- Control Measures
- Critical Control Points (CCP)
- Critical Limits
- Monitoring System
- Corrective Actions
- Verification Activities
- Documentation and Records
- The Seven Principles of HACCP
Training Method
The training is delivered through topic presentations, food safety examples, hazard analysis scenarios and short HACCP exercises.
Attendance and Certificate
Certification Rule
A certificate of attendance is issued to all participants whose attendance has been confirmed. To receive a certificate of achievement, participants must obtain a passing grade in the examination at the end of the training; participants who use all their examination attempts but do not pass will be issued a certificate of attendance.
FAQ and Resources
Who is HACCP Awareness Training suitable for?
It is suitable for everyone working in food production, storage, transport and service processes.
What does HACCP mean?
HACCP stands for Hazard Analysis and Critical Control Points.
How many principles does HACCP consist of?
The HACCP system consists of seven fundamental principles.
What is the relationship between GHP and HACCP?
GHP practices provide the basic hygiene conditions. HACCP focuses on controlling significant food safety hazards.
What is a CCP?
It is a stage at which a significant food safety hazard is controlled and critical limits are applied.
Why is a hazard analysis carried out?
It is carried out to identify hazards that may affect food safety and to select the necessary control measures.
Is there an examination at the end of the training?
Yes. An assessment examination is administered at the end of the training.
References
- Codex Alimentarius CXC 1-1969
- General Principles of Food Hygiene
- HACCP System and Guidelines for Its Application
- ISO 22000:2018