Food Safety – HACCP Certification Essentials
(Compliance)
Start Date
5th April, 2026
Day
Sunday
Timing
6:00 pm – 9:00 pm
Registration Fee:
Rs.500
Training Fee:
Rs.10,000
Duration:
1 Month
Benefits of the GMP Certification Training
Learning Outcomes
Benefits of the GMP Certification Training
Benefits of the HACCP Certification Training
1. Comprehensive Food Safety Knowledge
- Gain an in-depth understanding of food safety principles and hygiene practices.
- Learn the international HACCP framework, widely recognized in the food industry.
2. Hazard Identification and Control
- Learn to identify biological, chemical, and physical hazards in food production.
- Understand methods to control, prevent, and mitigate risks effectively.
3. Practical HACCP Implementation Skills
- Develop skills to establish Critical Control Points (CCPs) in food operations.
- Learn how to monitor CCPs, conduct verifications, and validate processes for safety assurance.
4. Regulatory Compliance and Audit Preparedness
- Understand local and international food safety regulations.
- Prepare for food safety inspections and audits, ensuring organizational compliance.
5. Career Advancement Opportunities
- Enhance employability in food manufacturing, processing, catering, and hospitality industries.
- Certification adds credibility and is often required for managerial roles in food safety.
6. Flexible Learning Options
- Classes offered online and onsite, ideal for working professionals.
- Evening classes make it convenient to gain skills without affecting regular work schedules.
Learning Outcomes
By the end of this course, participants will be able to:
1. Understand HACCP Principles
- Explain the seven principles of HACCP and their application in food safety management.
- Understand the role of HACCP in preventing foodborne illnesses.
2. Perform Hazard Analysis
- Identify biological, chemical, and physical hazards in food processes.
- Assess risk levels and determine control measures effectively.
3. Develop and Implement HACCP Plans
- Establish Critical Control Points (CCPs) in food operations.
- Develop monitoring, verification, and validation procedures for each CCP.
4. Monitor and Verify Food Safety Processes
- Apply CCP monitoring procedures to ensure safety standards are met.
- Perform verification and validation checks to confirm effectiveness of food safety measures.
5. Conduct Food Safety Audits
- Use audit checklists to evaluate compliance with HACCP standards.
- Recommend corrective actions for continuous improvement of food safety systems.
6. Promote a Food Safety Culture
- Contribute to creating a safe and hygienic workplace environment.
- Educate team members on best practices and regulatory compliance.
