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Training content
Overview
HACCP Training is designed to provide the knowledge and practical skills required to establish, implement, verify and maintain a HACCP system for the systematic identification, assessment and control of food safety hazards.
Based on the Codex Alimentarius HACCP principles, the training focuses on enabling participants to conduct hazard analyses in real production processes, assess significant control measures and correctly identify Critical Control Points (CCPs).
About the Training
HACCP (Hazard Analysis and Critical Control Point) is a systematic, science-based approach that enables the identification, assessment and control of significant biological, chemical and physical food safety hazards.
The training provides practical coverage of the role of Good Hygiene Practices (GHP) and prerequisite programmes required before establishing a HACCP system, as well as HACCP system development, hazard analysis, identification of control measures, establishment of CCPs, monitoring, corrective action, verification and record-keeping systems.
Who Should Attend?
- Food safety team leaders and HACCP team members
- Quality and food safety managers
- Food engineers and food technicians
- Production, quality control and quality assurance personnel
- Internal auditors and food safety auditors
- Professionals involved in ISO 22000 and FSSC 22000 systems
- Personnel involved in BRCGS, IFS and other food safety standards
- Employees responsible for establishing, implementing or reviewing a HACCP system
Objectives and Outcomes
To provide the knowledge and practical skills required to understand the fundamental principles of the HACCP system, systematically assess potential hazards in food production processes and develop an effective HACCP plan.
By the End of the Training
Participants will be able to:
- Explain the purpose and fundamental approach of the HACCP system.
- Evaluate the relationship between GHP, prerequisite programmes and HACCP.
- Establish the HACCP team and define responsibilities.
- Prepare product descriptions and intended use studies.
- Develop a production process flow diagram and verify it on site.
- Identify biological, chemical and physical food safety hazards.
- Assess allergen-related hazards as part of the hazard analysis.
- Assess the significance of hazards using a risk-based approach.
- Identify control measures and evaluate their effectiveness.
- Identify Critical Control Points (CCPs).
- Establish critical limits for CCPs.
- Determine monitoring systems and monitoring frequencies.
- Define the corrections and corrective actions to be implemented when critical limits are exceeded.
- Plan validation and verification activities for the HACCP plan.
- Establish the HACCP documentation and record-keeping system.
- Systematically review whether the HACCP plan is up to date and effective.
Programme and Method
Overview of the HACCP System
- Purpose and fundamental approach of HACCP
- Development of the HACCP system
- Codex Alimentarius and HACCP
- The role of HACCP within food safety management systems
- The relationship between the HACCP system and food safety culture
- The relationship between GHP, prerequisite programmes and HACCP
Good Hygiene Practices and Prerequisite Programmes
- Premises and equipment hygiene
- Cleaning and sanitation
- Personnel hygiene
- Pest control
- Water and air quality
- Waste management
- Prevention of cross-contamination
- Allergen management
- Raw material and supplier controls
- Storage and transport conditions
- The role of prerequisite programmes in the HACCP system
Preparatory Stages of the HACCP System
- Formation of the HACCP team
- Determination of team members' knowledge and competence
- Product description
- Assessment of raw materials and ingredients
- Determination of the intended use of the product and the target consumer group
- Assessment of vulnerable consumer groups
- Preparation of the process flow diagram
- On-site verification of the flow diagram
Hazard Analysis
- The concept of hazards and sources of hazards
- Biological hazards
- Chemical hazards
- Physical hazards
- Allergen hazards
- Identification of hazards from raw materials through to the finished product
- Assessment of the likelihood of the hazard occurring
- Assessment of the impact of the hazard on human health
- Identification of significant food safety hazards
- Assessment of acceptable levels
- Identification of control measures
Identification of Critical Control Points
- The concept of a Critical Control Point (CCP)
- Assessment of control measures
- CCP identification methodology
- Use of the HACCP decision tree
- Distinction between CCPs and other control measures
- Practical examples of CCP identification
Establishment of Critical Limits
- The concept of critical limits
- Use of scientific and technical data
- Assessment of regulatory and customer requirements
- Temperature, time, pH, water activity and other measurable criteria
- Validation of critical limits
Establishment of the CCP Monitoring System
- Purpose of monitoring activities
- Determination of the parameters to be monitored
- Monitoring method
- Monitoring frequency
- Monitoring responsibilities
- Measurement and observation methods
- Creation of monitoring records
- Detection of deviations from critical limits
Corrections and Corrective Actions
- Management of deviations from critical limits
- Control of affected products
- Assessment of product safety
- Determination of correction activities
- Investigation of the cause of the deviation
- Actions to prevent recurrence
- Corrective action records
Validation of the HACCP Plan
- The concept of validation
- Verification of the effectiveness of control measures
- Use of scientific studies and technical sources
- Legal requirements
- Manufacturer and equipment data
- Experimental studies
- Validation of critical limits and control measures
Verification of the HACCP System
- The difference between verification and validation
- Periodic review of the HACCP plan
- Review of CCP records
- Internal audits
- Assessment of sampling and analysis results
- Calibration records for measuring devices
- Assessment of corrective actions
- Verification of the effectiveness of the HACCP system
Documentation and Record Management
- HACCP plan
- Hazard analysis records
- CCP records
- Monitoring records
- Corrective action records
- Validation records
- Verification records
- Control of documents and records
Updating the HACCP Plan
- Product changes
- New raw materials
- Process or equipment changes
- Layout changes
- New or emerging food safety hazards
- Changes in legislation
- Customer requirements
- Outcomes of complaints, withdrawals and recalls
- Periodic review of the HACCP plan
Practical HACCP Exercise
- Description of a sample product
- Preparation of the process flow diagram
- Identification of hazards at process steps
- Assessment of the significance of hazards
- Identification of control measures
- Application of the CCP decision tree
- Identification of CCPs
- Establishment of critical limits
- Preparation of the monitoring system
- Determination of corrective actions
- Preparation of a sample HACCP plan
Training Method
The training is delivered through presentations, sample process assessments, hazard analysis exercises, HACCP decision tree applications, CCP identification exercises and the preparation of sample HACCP plans.
The aim is not only for participants to learn the HACCP principles, but also to be able to assess which hazards are significant in actual production processes, select appropriate control measures and develop a practicable HACCP plan.
Attendance and Certificate
Certification Rule
A certificate of attendance is issued to participants who meet the required attendance conditions for the training course.
For training courses where a certificate of achievement is issued, participants must obtain the specified pass mark in the examination held at the end of the training course to qualify for the certificate. Participants who do not pass the examination but meet the required attendance conditions are issued a certificate of attendance.
FAQ and Resources
Who is HACCP training suitable for?
The training is intended for professionals working in food production, processing, storage, distribution and food safety management who are involved in establishing, implementing, verifying or auditing a HACCP system.
What is the main objective of HACCP training?
The aim is to enable participants to systematically identify food safety hazards, assess the significance of hazards, establish appropriate control measures and prepare a HACCP plan in accordance with Codex HACCP principles.
Does HACCP consist solely of identifying Critical Control Points?
No. HACCP is a systematic approach that covers the entire process, starting with the identification and assessment of hazards and including the establishment of control measures, identification of CCPs, establishment of critical limits, monitoring, corrective actions, validation, verification and record-keeping systems.
Can HACCP be implemented without prerequisite programmes?
The HACCP system must be built on effective GHP and prerequisite programmes. The effective implementation of basic hygiene controls, such as cleaning and sanitation, personnel hygiene, pest control, maintenance, supplier management and the prevention of cross-contamination, forms the foundation of the HACCP system.
Does a CCP need to be identified for every process step?
No. A CCP is identified only where control of a significant food safety hazard is necessary and control is critical at the relevant process step. Increasing the number of CCPs does not mean that a HACCP system is more effective.
What is the difference between a CCP and a control point?
A CCP is a step at which control is essential to manage a significant food safety hazard. Other process or quality control points may be important, but they are not automatically considered CCPs under HACCP.
How is a critical limit established?
Critical limits must be based on scientific data, legislation, guidelines, technical studies, product and process characteristics or other validated sources. A critical limit must be capable of distinguishing between safe and unsafe conditions.
What is the difference between validation and verification?
Validation focuses on demonstrating, before the system is implemented or following a change, that the specified control measures and critical limits are capable of controlling the hazard. Verification is the assessment of whether the HACCP system is being implemented as planned and whether it is effective.
When should the HACCP plan be reviewed?
The HACCP plan must be reviewed at specified intervals and whenever there is a significant change to the product, raw materials, process, equipment, layout, legislation or food safety hazards.
Does the training include practical activities?
Yes. The training aims to put theoretical knowledge into practice through examples of hazard analysis, risk assessment, CCP identification, the establishment of critical limits and the preparation of a HACCP plan.
Is HACCP related to ISO 22000 and FSSC 22000?
Yes. HACCP principles are among the fundamental elements of food safety management systems. Systems such as ISO 22000 and FSSC 22000 require hazards and control measures to be systematically analysed and managed.
References
- Codex Alimentarius – General Principles of Food Hygiene, CXC 1-1969
- HACCP System and Guidelines for its Application
- Relevant national and international food safety legislation
- Applicable sector- and product-specific Codex codes of hygienic practice
The training is delivered in Turkish. The training is online. The training provider is Agfocert Academy.
Discounts
Discounts cannot be combined; only one discount applies per application.
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