• HACCP principles: Understanding the seven core principles of HACCP and their application.
• Hazard identification: Identifying potential biological, chemical, and physical hazards that may contaminate food.
• Critical control points (CCPs): Determining the critical points in the food production process where hazards can be effectively controlled.
•  Establishing critical limits: Setting specific limits for each CCP to ensure food safety.
• Monitoring procedures: Implementing effective monitoring techniques to verify that CCPs are under control.
• Corrective actions: Developing plans to address deviations from critical limits and prevent food safety hazards.
•  Verification procedures: Conducting regular audits and reviews to ensure the HACCP system is functioning as intended.
• Documentation: Maintaining accurate records of all HACCP activities.
•  Provide a comprehensive understanding of HACCP principles: Equip participants with the knowledge and skills to implement and manage HACCP systems.
•  Enhance food safety practices: Help organizations reduce the risk of foodborne illnesses and improve overall food safety.
•  Improve operational efficiency: Optimize food production processes by identifying and controlling potential hazards.
•  Meet regulatory requirements: Assist organizations in complying with local, national, and international food safety regulations.
• Promote consumer confidence: Assure consumers that food products are safe and of high quality.

By completing a HACCP training course, individuals can become qualified to develop, implement, and manage HACCP systems within their organizations, contributing to a safer and more efficient food supply chain.