COURSE OUTLINE

Course Duration : 1 Day
Course Description :
Based on the seven HACCP Principles, HACCP Plan will be developed by engaging in a group
case study. Four preliminary steps of HACCP, including developing a product description and process
flow diagram, followed by an in-depth Hazard Analysis for a selected food product. Critical Control
Point (CCP) is determined by using a CCP Decision Tree. Critical Limits, Monitoring, Corrective
Actions, and Verification are explored while completing the HACCP Plan Summary. Strategies for
implementing and maintaining HACCP Programs are also addressed.
In the initial course, theory on developing HACCP Plan which includes seven HACCP
Principles will be introduced to participant. Courses module are based on MS 1480:2007 Food Safety
according to Hazard Analysis and Critical Control Point (HACCP) and Codex Alimentarius Guidelines
CAC/RCP 1-1969, Rev 3 (1997) – HACCP System and Guidelines for its Application.
Course Objectives :
1. To understand the 7 main principles of HACCP
2. To develop understanding on how to develop a HACCP Plan in order to identify, evaluate
and control food safety hazards in workplace.
3. To develop understanding on how to implement the HACCP standard in food industry
(workplace).
Course Learning Outcomes :
Upon completion of this training, participant should be able to:
 Understand the 7 main principles of HACCP.
 Identify, evaluate and control food safety hazards in workplace (Hazard Analysis).
 Develop HACCP plan and process flow diagram.
 Effectively use a Decision Tree to determine Critical Control Points.
 Identify and establishing Critical Limit.
 Establish monitoring, corrective action and verification activities.
HACCP: Developing a HACCP Plan in Food Industry

Course Content:

1. Chapter 1 : Introduction
a. Definition of HACCP
b. Understanding development of HACCP System in Food Industry
c. HACCP Certified Body
2. Chapter 2 : Pre-requisites to HACCP
a. Why prerequisite programmes?
b. Specificity of HACCP System
3. Chapter 3 : Understanding Hazard
a. Hazard Definition
b. Types of Hazard
c. Sources of Hazard
4. Chapter 4: Understanding HACCP Principle
a. Assembling HACCP Team
b. HACCP Principle 1: Conduct hazard analysis
c. HACCP Principle 2: Determine critical control points (CCP)
d. HACCP Principle 3: Establish critical limits
e. HACCP Principle 4: Establish system to monitor control of CCP
f. HACCP Principle 5: Establish corrective action
g. HACCP Principle 6: Establish verification procedures
h. HACCP Principle 7: Establish documentation