About The Course

In the realm of food production, preparation, and sales, businesses bear both legal and moral obligations to uphold food safety standards and minimize the risk of foodborne illnesses. This course is tailored to empower participants with the knowledge and skills to implement a robust Food Safety Management System (FSMS), crucial for reducing these risks to a safe and manageable level. By delving into the intricacies of food safety management, the course covers essential topics such as identifying hazards, understanding HACCP (Hazard Analysis and Critical Control Points), and recognizing the benefits of having a HACCP system in place. Participants will explore the adverse consequences of neglecting HACCP protocols and the prerequisites necessary for its successful implementation. The training emphasizes the pivotal roles of both employers and employees in ensuring food safety, addressing the legal aspects related to HACCP, and dissecting the seven principles that underpin HACCP systems. From constructing flow diagrams to validating them, and from conducting hazard analyses to establishing corrective actions, the course provides a comprehensive guide to each step of the HACCP implementation process. Participants will also learn how to deal with failures in HACCP implementation, utilize monitoring forms, navigate the Codex Decision Tree, and understand the interrelationship of various Food Safety Management Systems.