Schedule of Trainings and Seminars



Start Date:

October 17, 2019

End Date:

October 18, 2019



Course Details

Course Name

Awareness Seminar on Hazard Analysis and Critical Control Points (HACCP)

Type of Course Module

intermediate Course Module

Course Description

Give your company that all-important edge in the highly competitive food industry through the proper application of HACCP, an internationally recognized and accepted system that ensures the safety of food products.  Learn how to identify and assess where hazards in the food production process may occur and be able to put in place appropriate preventive control measures.

Course Objectives:

By the end of the training, participants will be able to:

  • Understand the principles of Hazard Analysis and Critical Control Points (HACCP) and its relationship to other systems such as GMP and SSOPs
  • Learn the benefits of HACCP when properly implemented in food processing
  • Identify and know the potential foodborne hazards
  • Understand the principles of HACCP.

Course Outline

  • Review of the guidelines and criteria of the prerequisite programs required by major importing countries
  • Relationships of cGMP and SSOP to HACCP
  • Introduction to HACCP & principles
  • Benefits of implementing HACCP in the manufacturing system;
  • Foodborne Hazards
  • The Seven (7) principles of HACCP
  • The stages of HACCP implementation
  • Strategies of implementing HACCP plan


  • Lecture-discussions, exercises, workshop/presentation, one-on-one consultations


  • Owners/ Managers of food processing companies and food service establishments, stores and commissaries, members of HACCP/food safety teams and other concerned personnel, trainers, consultants and educators



  • Participants should already be familiar with the pre-requisite programs such as the current Good Manufacturing Practices (cGMP) and Sanitation Standard Operating Practices (SSOP)


2 days

Registration Fee


Contact Person

Narcel Merano


Contact Number


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