This course will provide students with the knowledge and skills necessary to identify and control potential food safety hazards. The Hazard Analysis and Critical Control Point (HACCP) system will be introduced and students will learn how to develop and implement a HACCP plan. The course will also cover food safety legislation and regulation, food safety audits, and food tracing and recall procedures.

  • The HACCP system-A prevention based food safety system-Introduction.
  • Definitions.
  • Principles of the HACCP system.
  • Guidelines for the application of the HACCP system.
  • Application of the HACCP Principles.
  • Training.


  • Passport, CDC, INDOS & COC
  • 2 Passport size colored photographs

After successful completion of course, certificate will be issued to the participant.




2 days