WHO Food Safety Management System (HACCP) Course

The WHO Food Safety Management System (HACCP) course is designed to provide a comprehensive understanding of the Hazard Analysis and Critical Control Point (HACCP) principles, a globally recognized system for ensuring food safety from production to consumption. This online course covers the key concepts, processes, and strategies needed to implement and manage a successful HACCP system in accordance with the World Health Organization (WHO) guidelines and international food safety standards. Participants will learn how to identify hazards, analyze risks, establish critical control points, and monitor food safety throughout the entire food supply chain.

Prerequisites:

This course is ideal for professionals with a foundational understanding of food safety. Recommended prerequisites include:

• Basic knowledge of food safety principles and practices.
• Previous experience in the food industry or food handling roles is preferred.

Who Should Take This Course?

This course is designed for:

• Food Safety Managers and Quality Assurance Professionals seeking to implement or strengthen HACCP systems in their organizations.
• Food Industry Supervisors and Operators who want to develop an in-depth understanding of how to monitor and control food safety risks.
• Regulatory Compliance Officers who are responsible for ensuring adherence to food safety laws and international standards.
• Food Production Managers and Processors who need to integrate HACCP into their production processes to meet food safety and quality standards.
• Catering and Hospitality Managers who oversee food preparation and service, ensuring the safety and hygiene of food served to customers.
• Consultants and Auditors specializing in food safety and HACCP implementation.

Why Take This Course?

• Master HACCP Principles: Gain a thorough understanding of the HACCP framework, including the seven principles that guide hazard analysis, risk assessment, and the implementation of control measures.
• Enhance Food Safety Practices: Learn to identify potential biological, chemical, and physical hazards in food production and handling, and establish effective monitoring and control measures.
• Meet International Standards: The course aligns with WHO recommendations and internationally recognized food safety regulations, helping you ensure that your organization meets global standards.
• Risk Reduction: Develop the skills needed to implement preventive controls that reduce the risk of foodborne illnesses and contamination across the food supply chain.
• Practical Application: Learn how to conduct hazard analyses, establish critical control points (CCPs), create food safety plans, and perform continuous monitoring and verification.
• Flexible Learning: With an online format, you can study at your own pace, accessing engaging materials, real-life case studies, and quizzes that reinforce practical HACCP concepts.

Course Outcomes:

• Understand the principles and structure of HACCP and its role in food safety management.
• Conduct hazard analysis and risk assessments for food products and processes.
• Establish critical control points (CCPs) and define critical limits to ensure food safety.
• Learn how to implement effective monitoring, corrective actions, and record-keeping processes to maintain a safe food environment.
• Gain the confidence to develop and implement a HACCP-based food safety management system in your organization.

Why It’s Important: Implementing a robust HACCP system ensures food safety at all stages of production, processing, and handling, reducing the risks of contamination and safeguarding consumer health. By completing this course, you’ll be able to improve food safety protocols, enhance product quality, and comply with local and international food safety regulations.