Fresh Group Consulting’s HACCP for Manufacturing (Basic) Training is a professionally developed program tailored for employees at all levels within food manufacturing environments. Designed to deliver both clarity and practical value, this training equips your workforce with the essential knowledge needed to implement and maintain effective food safety systems.
By completing this course, employees gain the confidence to meet and uphold mandatory HACCP requirements across leading global markets, including the United States, European Union, Canada, Australia, and New Zealand, supporting compliance on an international scale.
Strengthen your operational integrity, reduce risk, and reinforce your commitment to world-class food safety standards with a training solution that empowers your team and protects your brand.
Basic Level HACCP for Manufacturing entails Modules (1 to 7)
Module 1 – Introduction to HACCP
This module will cover the purpose and advantages of implementing HACCP, as well as define key terminology associated with the system. Additionally, it will outline the food safety regulations that all food businesses must adhere to.
Module 2 – Food Safety Hazards
This module offers an overview of the various types of food contamination, providing examples and potential sources for each. It helps illustrate the importance of implementing a HACCP system.
Module 3 – Managing food safety hazards during handling
This module explains how food workers can manage food safety hazards effectively.
Module 4: Principles and Prerequisites
This module emphasizes the importance of establishing basic food safety control measures (prerequisites) before implementing a full HACCP system.
Module 5: Creating a HACCP System
This module outlines the steps that must be followed before implementing a complete HACCP system. It explains how to select HACCP team members and the importance of creating flowcharts for work processes.
Module 6: The 7 Principles: Hazard Analysis and Control Measures
This module covers the first three principles of HACCP and guides the United States food and beverage business in identifying significant food safety hazards. It also explains the importance of critical limits and how to establish them.
Module 7: The 7 Principles: Monitoring and Verification
This module covers the remaining four principles of HACCP and explains how food businesses can monitor identified hazards, take corrective actions in emergencies, and ensure the HACCP system remains effective.
Aims of the Training
By the end of this training, workers in the food and beverage companies will:
- Understand food hygiene legislation and the relevance of HACCP.
- Be familiar with the main categories of food safety hazards.
- Recognize the 7 principles of HACCP.
- Appreciate the importance of having effective prerequisites in place before implementing a HACCP system.
- Understand the process involved in setting up a HACCP system.
- Be knowledgeable about identifying food safety hazards and implementing appropriate control measures.
- Recognize the importance of continuous monitoring of the HACCP system.
