Course Objective:

·         Know the procedures to develop a food safety management system based on the HACCP Principles

·         Recognize the steps required to develop HACCP food based safety programs

·         Know how to develop food safety management system based on the HACCP Principles

·         Identify the purpose of identifying hazards associated with each step

·         The controls for the HACCP process

·         Identify Critical Control Points (Safe limits).

·         Identify ways to monitor controls

·         Corrective action for the controls

·         The importance of verification and review of the HACCP process

·         Documentation needed to support the HACCP management system.