HACCP training builds knowledge of the Hazard Analysis and Critical Control Points (HACCP) system that forms the basis of food safety, of its 7 principles and of how it is applied. It covers hazard analysis and the determination and monitoring of critical control points in a practical way. A certificate of attendance is issued to participants.
HACCP training teaches how food safety hazards are controlled systematically, within the framework of the seven basic principles of HACCP. The training covers food safety hazards (biological, chemical, physical, allergen), prerequisite programmes (PRPs), setting up the HACCP team, the product description and the preparation of the flow diagram, the seven principles (hazard analysis; determining critical control points, CCPs; establishing critical limits; the monitoring system; corrective actions; verification; records and documentation), the use of the decision tree and building and maintaining the HACCP plan. The training is reinforced with real product examples and flow diagram and decision tree exercises. HACCP sits at the base of all modern food safety systems such as ISO 22000, FSSC 22000, BRCGS and IFS.
The training is suitable for members of the HACCP team, food production and quality officers and all staff involved in food safety; it requires no prerequisite. A certificate of attendance or achievement is issued at the end of the training. HACCP forms the basis of many food safety certificates (ISO 22000, FSSC, BRCGS, IFS) and of legal food hygiene requirements; it is therefore a critical competence for food businesses. Sistem Patent Kalite both delivers the training and can provide consulting during the HACCP and food safety certification process (see our HACCP Certificate page).
Note: Training is delivered by Sistem Patent Kalite (Academy); participants receive a certificate of attendance or achievement. Training alone does not grant the related ISO certificate; certification is issued after the audit of an accredited certification body, and the training prepares you for that process. Internationally recognized qualifications such as Lead Auditor depend on the course being accredited or approved (for example by Exemplar Global or IRCA). Duration and scope are set according to your needs ().
Food safety legislation requires food businesses to set up a system based on HACCP principles; HACCP competence is therefore a basic requirement for food businesses. The scope and the application are determined by the activity and the legislation.
Hazard analysis; determining critical control points (CCPs); establishing critical limits; setting up the monitoring system; corrective actions; verification; and records and documentation. The training teaches these principles in a practical way.
Yes, a certificate of attendance or achievement is issued. This is not the organization's HACCP certificate; HACCP and food safety certification is obtained through the audit of the relevant certification body.
HACCP sits at the core of ISO 22000. HACCP training focuses on the hazard control method, while ISO 22000 training focuses on the management system framework that contains it. The two complement each other.
We will design the course around your team; you can also assign courses through the corporate training software (LMS) and track completion and certificates of attendance from a single platform.