Introduction

The HACCP for Food Industries Training Course is a globally recognized food safety management system training program designed to equip professionals with advanced skills in food hygiene, risk assessment, contamination control, and regulatory compliance. In today’s highly competitive and strictly regulated food sector, mastering HACCP principles is essential for ensuring safe food production, quality assurance, and international food safety certification compliance (ISO 22000, Codex Alimentarius standards). This training empowers participants to identify, evaluate, and control biological, chemical, and physical hazards across the entire food supply chain.

With increasing global demand for safe packaged foods, export-quality standards, and traceability systems, HACCP training has become a critical requirement for food manufacturers, processors, caterers, and quality assurance teams. This course provides practical knowledge in implementing preventive food safety systems, GMP (Good Manufacturing Practices), sanitation standard operating procedures (SSOPs), and audit-ready documentation systems. Participants will gain hands-on expertise to reduce foodborne risks, ensure compliance with FDA, EU Food Safety Regulations, and Codex HACCP guidelines, and strengthen brand trust in both local and international markets.

Programme Curriculum

HACCP for Food Industries Training Course

Introduction

Course Duration

5 days

Course Objectives

Implement HACCP-based Food Safety Management Systems
Identify and control biological, chemical, and physical hazards
Develop Critical Control Points (CCPs) in food processing
Apply Good Manufacturing Practices (GMP) in production lines
Design Food Safety Compliance and Audit Systems
Strengthen Food Traceability and Supply Chain Safety
Ensure compliance with ISO 22000 and Codex Alimentarius
Reduce risks of Foodborne Illness and Contamination
Establish Sanitation Standard Operating Procedures (SSOPs)
Conduct Food Safety Risk Assessments and Hazard Analysis
Improve Operational Hygiene and Sanitation Controls
Prepare for Third-Party Food Safety Audits and Certification
Enhance Quality Assurance and Food Safety Culture

Target Audience

Food processing plant managers
Quality assurance and quality control officers
Food safety auditors and inspectors
Restaurant and catering managers
Food technologists and microbiologists
Hospitality and hotel food service staff
Packaging and supply chain professionals
Regulatory compliance officers in food industries

Course Modules

Module 1: Introduction to HACCP & Food Safety Systems

Principles of HACCP and Codex Alimentarius guidelines
Importance of food safety in global supply chains
Overview of ISO 22000 food safety standards
Foodborne illness statistics and industry impact
Prerequisite programs for HACCP implementation
Case Study: Food contamination outbreak in processed poultry industry and HACCP failure analysis

Module 2: Prerequisite Programs (PRPs) & GMP

Good Manufacturing Practices (GMP) framework
Personal hygiene and sanitation controls
Facility design and pest control systems
Supplier quality assurance programs
Cleaning and sanitation standard procedures
Case Study: Dairy plant contamination due to poor sanitation practices

Module 3: Hazard Analysis & Risk Assessment

Biological, chemical, and physical hazard identification
Risk matrix and severity-likelihood analysis
Process flow diagram development
Hazard evaluation techniques
Preventive control measures
Case Study: Metal contamination in canned food production line

Module 4: Critical Control Points (CCPs) Development

Determining Critical Control Points
Establishing critical limits
Monitoring procedures for CCPs
Corrective and preventive actions (CAPA)
Validation and verification processes
Case Study: Temperature control failure in frozen seafood processing

Module 5: Monitoring & Verification Systems

HACCP monitoring documentation systems
Internal audit procedures
Verification of control measures
Calibration of monitoring equipment
Record keeping and traceability systems
Case Study: Audit failure due to incomplete HACCP documentation

Module 6: Food Safety Compliance & Regulatory Standards

FDA, EU, and Codex HACCP requirements
Export food safety compliance standards
Labeling and traceability regulations
Certification processes
Legal responsibilities in food safety
Case Study: Export rejection due to non-compliance with EU standards

Module 7: Food Safety Culture & Continuous Improvement

Building strong food safety culture in organizations
Employee training and awareness programs
Continuous improvement methodologies
Incident reporting systems
Performance measurement in food safety
Case Study: Improved compliance after HACCP culture transformation in bakery industry

Module 8: HACCP Implementation & Audit Preparation

Step-by-step HACCP implementation plan
Internal and external audit readiness
Documentation and certification preparation
Risk-based inspection approaches
Crisis management and recall procedures
Case Study: Successful HACCP certification in meat processing facility

Training Methodology

This course employs a participatory and hands-on approach to ensure practical learning, including:

Interactive lectures and presentations.
Group discussions and brainstorming sessions.
Hands-on exercises using real-world datasets.
Role-playing and scenario-based simulations.
Analysis of case studies to bridge theory and practice.
Peer-to-peer learning and networking.
Expert-led Q&A sessions.
Continuous feedback and personalized guidance.

Register as a group from 3 participants for a Discount

Send us an email: info@fineskilltrainingcenter.org or call +254769199797

Certification

Upon successful completion of this training, participants will be issued with a globally- recognized certificate.

Tailor-Made Course

We also offer tailor-made courses based on your needs.

Key Notes

a. The participant must be conversant with English.

b. Upon completion of training the participant will be issued with an Authorized Training Certificate

c. Course duration is flexible and the contents can be modified to fit any number of days.

d. The course fee includes facilitation training materials, 2 coffee breaks, buffet lunch and A Certificate upon successful completion of Training.

e. One-year post-training support Consultation and Coaching provided after the course.

f. Payment should be done at least a week before commence of the training, to Fineskill Training Center account, as indicated in the invoice so as to enable us prepare better for you.

Skills & Software Covered

Hazard analysis Critical control points Food safety compliance Risk prevention

Programme Fee

Duration: 5 Days

Method: Online or Physical

Online Price: $1,000

Physical Price: $1,500

Certification: Accredited Certificate

View Available Dates 📄 Download Course Outline (PDF)

Available Sessions

Location

Month

Year

Oct 26 2026

26 Oct — 30 Oct 2026

💻 Online / Virtual session

Online $1,000