Food Safety Training – HACCP
Hazard Analysis & Critical Control Points Food Safety Training
About This Training
HACCP training provides food industry employees with the knowledge to implement Hazard Analysis & Critical Control Points systems — covering food safety fundamentals, personal hygiene, temperature control, cleaning protocols, and CCP monitoring.
Training Modules
Session 1: Food Safety Basics
What is HACCP, why food safety matters, types of hazards: Biological, Chemical, Physical
Session 2: Personal Hygiene
Handwashing procedures, uniform/PPE rules, illness reporting, cross-contamination prevention
Session 3: Safe Food Handling
Temperature control, storage requirements, FIFO, allergen management, labeling
Session 4: Cleaning & Sanitation
Cleaning schedules, sanitizer use, equipment cleaning, pest control basics
Session 5: CCP Monitoring
Critical control points, monitoring procedures, critical limits, corrective actions
Session 6: Record Keeping
HACCP records, monitoring logs, corrective action forms, traceability documentation
Training Methodology
Delivery Approach
- 1Food safety awareness and HACCP principles overview
- 2Practical hygiene demonstration and handwashing exercise
- 3CCP identification and monitoring practice
- 4Record keeping and documentation exercise
- 5Final assessment and HACCP training certificate
Who Should Attend
Duration & Format
Documents & Tools Covered
Enroll in Food Safety HACCP Training
Ensure food safety compliance and protect consumers with our certified HACCP training program.
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