HACCP Level 1, 2, 3 & 4 Combo Training

What Will You Learn?

• Introduction to Food Safety
• Importance of food safety
• Foodborne illnesses and their impact
• Legal and customer requirements
• Basic Concepts of HACCP
• What is HACCP?
• History and importance of HACCP
• HACCP benefits to industry and consumers
• Prerequisite Programs (PRPs)
• Good Hygiene Practices (GHP)
• Good Manufacturing Practices (GMP)
• Cleaning & sanitation basics
• Overview of HACCP Principles
• The 7 principles in simple terms
• Examples relevant to day-to-day food handling
• Role of Food Handlers
• Personal hygiene and behavior
• Basic food handling practices (temperature control, cross-contamination prevention)
• HACCP Level 2 – Foundation Training
• Target Audience: Supervisors, team leaders, junior quality staff.
• Introduction & Recap of HACCP Awareness
• Food safety culture
• Role of HACCP in regulatory compliance
• Food Safety Hazards
• Types: Biological, Chemical, Physical, Allergenic
• Real examples and case studies
• Prerequisite Programs in Detail
• GMP, GHP, GLP
• Pest control, water quality, waste management
• Supplier control
• HACCP Principles – Step by Step
• Hazard identification
• Risk assessment basics (likelihood & severity)
• Control measures
• Practical Application
• Developing a simple process flow diagram
• Identifying hazards in sample food processes
• Groceries
• Monitoring & Recordkeeping
• Why documentation matters
• Basic forms and checklists
• HACCP Level 3 – Implementation Training
• Target Audience: HACCP team members, food safety officers, middle management, QA/QC staff.
• Food Safety Management System Overview
• Relationship between HACCP, ISO 22000, FSSC 22000, BRCGS, etc.
• National & international regulatory frameworks
• HACCP Plan Development – Codex Approach
• Preliminary steps (assembling HACCP team, product description, intended use)
• Construction of flow diagrams and onsite verification
• Hazard Analysis in Depth
• Biological, chemical, physical, allergenic hazards with examples
• Risk ranking: severity vs likelihood
• Selecting critical control measures
• Critical Control Points (CCPs)
• Determining CCPs using decision tree
• Examples from different food processes
• Critical Limits, Monitoring & Verification
• Defining measurable criteria
• Tools and techniques for monitoring
• Verification vs validation
• Corrective Actions & Documentation
• Root cause analysis basics
• Record-keeping requirements
• Workshops / Case Studies
• Hands-on HACCP plan development for a selected product
• Group exercises and presentations
• Target Audience: HACCP team leaders, senior QA managers, auditors, consultants
• Advanced Food Safety Management
• Integration of HACCP with FSMS (ISO 22000, FSSC 22000)
• GFSI benchmarked standards (BRCGS, SQF, IFS)
• Groceries
• Advanced Hazard & Risk Management
• Emerging risks (allergens, food fraud, food defense, microbiological hazards)
• Risk assessment methodologies (FMEA, risk matrices, decision tree analysis)
• HACCP Validation, Verification & Improvement
• Verification activities (internal audits, microbiological testing, calibration)
• Validation techniques for control measures
• Continuous improvement
• Internal Audit Skills
• Audit principles (ISO 19011 guidelines)
• Planning and conducting HACCP audits
• Non-conformance reporting and corrective action follow-up
• Crisis Management & Legal Requirements
• Product recall and traceability systems
• Regulatory frameworks and enforcement (FSSAI, Codex, FDA, EFSA)
• Case Studies & Audit Simulations
• Mock HACCP audits
• Reviewing HACCP documentation
• Interview techniques and auditor skills