Upon completion of the course, participants will be able to:

• Have a comprehensive overview of HACCP key principles
• Understand and prepare audit procedures
• Understand hygiene as part of HACCP
• Develop a proper and specialised preventive system

Target group for this course will be:

• Management and Top Level management of F&B industries
• Safety and Health Team members
• Company internal auditors
• All workers who are directly involved in Safety and Health implementation in a company

Topics that will be covered during training are:

• Introduction to HACCP 7 Principles
• Introduction to Pre-Requisite Programs
• Identify Critical Control Points
• Develop HACCP plan