⚙️ HACCP Training
HACCP (Hazard Analysis and Critical Control Points) is one of the cornerstones of food safety. This training enables your business to conduct hazard analyses during production, identify critical control points, and develop effective preventive measures.
🎯 Training Objectives
• Grasp the principles of hazard analysis and critical control points (HACCP)
• Identify biological, chemical, and physical risks in the production process
• Determine critical control points and establish critical limits
• Design monitoring, corrective action, and verification procedures
📚 Course Content
1. Introduction to HACCP and Legal Requirements
o History and scope of HACCP
o HACCP obligations under Turkish and EU legislation
2. Prerequisite Programs (PRP) and Good Practice Rules (GMP/SSOP)
o Hygiene, sanitation, and personnel training
o Facility and equipment design requirements
3. Hazard Analysis
o Definition of biological, chemical, and physical hazards
o Prioritization and risk assessment methods
4. Critical Control Points (CCP) and Critical Limits
o CCP identification processes (flow diagrams)
o Establishing and validating critical limits
5. Monitoring and Corrective Actions
o Developing monitoring plans
o Implementing corrective steps when limits are exceeded
6. Verification and Record-Keeping Systems
o Internal and external verification techniques
o Documentation standards, record formats, and revision management
7. Practical Workshop and Case Studies
o Risk identification on an actual production line
o Group-based HACCP plan design
🚀 Training Methodology
• Classroom instruction with a remote participation option
• Live case studies and interactive group discussions
• Simulated workshops and on-site visits
• Short quizzes and a project assignment tied to learning outcomes
📜 Certification and Duration
• Duration: Basic Level – 2 days; Advanced Level – 1-day workshop
• Participants receive a “HACCP Training Certificate” upon successful completion
“Take proactive steps in food safety and fortify your operations with international standards.”
