This training program provides comprehensive coverage of essential HACCP regulations for food safety management. It aims to enhance participants’ knowledge and awareness of food hazards, focusing on the analysis and control of biological, chemical, and physical hazards throughout the food production, handling, and distribution processes.

Key Highlights:

• Introduction to food safety management principles.
• Fundamental HACCP principles and their role in ensuring food safety.
• Opportunities to gain a deeper understanding of food management legislation.
• Examination of processes and procedures, including dating and stock rotation, and how to monitor, evaluate, and review them.
• Emphasis on food safety management following Codex principles and the practical application of HACCP.

Who Should Attend?

• Food operatives seeking to support food safety management.
• Employees working in food retail establishments involved in food handling.
• Supervisors and managers in catering, retail, and manufacturing industries dedicated to ensuring food safety and compliance with HACCP principles.