HACCP (Hazard Analysis and Critical Control Points)
The PIMS HACCP (Hazard Analysis and Critical Control Points) course develops practical competence in designing, implementing, monitoring and reviewing HACCP-based food-safety controls.The programme covers food...
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Program Overview
The PIMS HACCP (Hazard Analysis and Critical Control Points) course develops practical competence in designing, implementing, monitoring and reviewing HACCP-based food-safety controls.
The programme covers food hazards, prerequisite programmes, hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, documentation and internal HACCP auditing.
What You'll Learn
- HACCP Fundamentals
- Food-Safety Management Principles
- Codex Alimentarius Awareness
- ISO 22000 Awareness
- Biological Hazards
- Chemical Hazards
- Physical Hazards
- Food-Hazard Analysis
- Risk Prioritisation
- Critical Control Points
- CCP Decision Trees
- Critical Limits
- Monitoring Procedures
- Corrective Actions
- Verification Procedures
- Prerequisite Programmes
- Good Manufacturing Practices
- Sanitation and Hygiene
- HACCP Plan Development
- Documentation and Record Keeping
- Internal HACCP Auditing
- Continual Improvement
Empowering professionals with knowledge, practical understanding and stronger workplace skills.
PIMSWho Should Attend?
This PIMS HACCP course is suitable for Food-Safety Managers, Food-Safety Supervisors, QA/QC Personnel, Catering Professionals, Food-Manufacturing Personnel and Food-Safety Auditors and Consultants.
Key Benefits
After completing the programme, learners should be better prepared to:
- Develop HACCP-system competence
- Strengthen food-hazard analysis
- Improve CCP identification and monitoring
- Develop corrective-action skills
- Improve HACCP documentation
- Strengthen internal food-safety auditing
Assessment & Evaluation
- Assessment Type: Written examination, HACCP plan project and viva.
- Format: Multiple-choice questions, applied case studies, HACCP plan submission and oral defence.
- Total Questions: 80 theory questions plus 1 HACCP plan project and 1 viva.
- Passing Score: 70%.
- Duration: 6–8 weeks (100–120 hours total).
Start Your Professional Learning Journey.
Contact PIMS for information about HACCP (Hazard Analysis and Critical Control Points), training schedules and enrollment.
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