Hazard Analysis Critical Control Point

This Hazard Analysis and Critical Control Point (HACCP) QHSE course equips food safety teams, supervisors, and QHSE professionals with the practical knowledge to develop, implement, and maintain an effective HACCP-based food safety management system. Participants will learn the seven HACCP principles, prerequisite programs, biological, chemical, and physical hazard identification, critical control point determination, critical limit establishment, monitoring and verification procedures, corrective actions, and documentation and record-keeping requirements. The course emphasizes risk-based preventive controls, regulatory compliance, and continual improvement, enabling delegates to reduce food safety risks, prevent contamination, and strengthen overall QHSE performance across the organization.