HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles that ensure systematic strategies to avoid and eliminate possible hazards that may affect food safety and hygiene.

The attendees will briefly learn about the history of HACCP, its founding objectives, and the three major contaminants in food processing. The attendees will gain an understanding of the seven principles of HACCP, further ascertain the hazards via HACCP's decision tree, and the control limits decision-making at critical points during the food production process. Attendees will receive the training module and the recorded training (for online training only) and will be able to gain access to specialist knowledge, experience, and research in these areas.

Course Objective

1. To understand the importance and benefits of the HACCP system.
2. To understand the requirements of the latest MS1480 HACCP system standard.
3. To understand the role of government and industry in applying HACCP.
4. To understand the HACCP certification process and how to maintain the certification.