Hazard Analysis and Critical Control Points (HACCP) Awareness training provides individuals with a foundational understanding of the HACCP system and its importance in ensuring food safety. Here an outline of what such training might cover:

Introduction to HACCP: Participants are introduced to the concept of HACCP and its significance in food safety management. They learn about the history of HACCP, its development, and its widespread adoption across the food industry.

Principles of HACCP: Training covers the seven principles of HACCP as defined by the Codex Alimentarius Commission:

·         Conducting hazard analysis.

·         Identifying critical control points (CCPs).

·         Establishing critical limits for each CCP.

·         Monitoring CCPs.

·         Establishing corrective actions.

·         Establishing verification procedures.

·         Establishing documentation and record-keeping.

Hazard Analysis: Participants learn about the process of hazard analysis in HACCP, including:

·         Identifying potential hazards associated with specific food products and processes (biological, chemical, physical).

·         Assessing the likelihood and severity of hazards.

·         Determining which hazards are significant and require control measures.

Critical Control Points (CCPs): Training covers the concept of critical control points (CCPs) and their role in controlling hazards in food production processes. Participants learn how to:

·         Identify CCPs where control measures can be applied to prevent, eliminate, or reduce hazards to acceptable levels.

·         Establish critical limits for each CCP based on scientific evidence and regulatory requirements.

Monitoring and Control Measures: Participants learn how to monitor CCPs and implement control measures to ensure food safety, including:

·         Developing monitoring procedures to verify that CCPs are under control.

·         Implementing control measures such as temperature monitoring, pH testing, and sanitation practices.

·         Documenting monitoring activities and maintaining records.

Corrective Actions: Training covers the process of implementing corrective actions when deviations from critical limits occur, including:

·         Identifying the root cause of deviations.

·         Implementing corrective measures to bring CCPs back under control.

·         Verifying the effectiveness of corrective actions.

 Verification and Validation: Participants learn about the importance of verification and validation in ensuring the effectiveness of the HACCP system, including:

·         Verifying that the HACCP plan is being implemented as intended.

·         Validating the HACCP plan to ensure that it is capable of controlling hazards effectively.

Documentation and Record-Keeping: Training emphasizes the importance of documentation and record-keeping in HACCP, including:

·         Maintaining accurate records of HACCP activities, including hazard analysis, CCP monitoring, corrective actions, and verification procedures.

·         Ensuring that documentation is complete, up-to-date, and easily accessible.