• Class and Course

    Hazard Analysis Critical Control Point (HACCP)

    Course Objective

    • Upon completion of this program, learners will know:
    • Understand why a HACCP, food safety management system is important and beneficial.
    • Understand the importance of having effective prerequisite programs in place.
    • knowledge of the 7 principles of HACCP and the 12-step process.
    • Explain how to conduct a hazard analysis and identify critical control points.
    • Understand the significance of critical limits and corrective action and know why these need to be carefully monitored.
    • Explain validate and verify the HACCP plan and understand the importance of keeping documentation.
    • Classroom - Listening and contributing to discussions and exercises (group Discussions and quizzes)
    • Remotely - Listening and contributing to discussions and exercises (Discussions and short quizzes).
    Pass Requirements
    • Attendance, End course short assessment  
    Awarding Body
    • International Institute of Risk & Safety Management IIRSM_ UK

    • Defining Emergency Response. 
    • Emergency Response Principles.
    • Scope of emergency management
    • Emergency response and advance planning techniques.
    • Background to Preparedness and Response
    • Planning and designing emergency plans.
    • Revealing & identifying legislation and dealing with emergency authorities.
    • Identify potential hazards, assess risk, and develop emergency plans that address hazards and risk.
    • Coordinate resources and implement effective emergency responses.
    • strategies.
    • Define training for emergency cases. 
    • The emergency state for both the organization and the resources
    • Case study and Brief Discussion 
    • Distribution of responsibilities during emergencies
    • Approaches to Disaster Response
    • Revealing videos 
    • The impact of emergencies on society and its interaction with it

    • Managers and supervisors specialized in food safety.
    • Quality assurance staff
    • Interested candidates in the Hospitality field.
    • Interested candidates in food safety.

    • Introduction to HACCP
    • Microbial Hazards
    • physical, chemical, allergenic hazards, and food safety culture
    • Prerequisite Program in the food business. 
    • How to Create a HACCP System
    • The implementation of the 7 Principles of HACCP


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