Foundation Programme in HACCP Food Safety Management

Course Introduction

Over five focused days, this foundation-level course takes HACCP Food Safety Management out of the textbook and into the reality of food production, hygiene and regulatory audits. Participants work through regional case material, structured exercises and peer discussion, leaving with methods they can apply on their next working day.

Training Objectives

• 01Explain the core principles, terminology and standards behind HACCP Food Safety Management in clear, practical language
• 02Select and adapt suitable approaches to HACCP Food Safety Management for the constraints of food production, hygiene and regulatory audits
• 03Diagnose weak spots in current practice and prioritise corrective action
• 04Use practical tools, checklists and templates that support day-to-day HACCP Food Safety Management
• 05Leave with a prioritised list of improvements you can start within 30 days

What You Will Take Away

• Risk-assessment worksheets you can apply immediately
• An incident-review template with root-cause prompts
• A compliance gap-analysis worksheet

Who Should Attend

• Food Safety & QA Officers
• Production & Plant Supervisors
• Hospitality & Catering Staff
• Regulatory & Compliance Teams

Prerequisites: No prior specialist knowledge is required.

Training Methodology

The programme builds understanding step by step: short concept sessions, guided demonstrations and simple exercises, followed by a daily recap so nothing is left behind. Case material and examples are drawn from food production, hygiene and regulatory audits.

Day-by-Day Programme (5 Days)

• Day 1
  Where HACCP Food Safety Management fits

  How HACCP Food Safety Management connects to wider operations in food production, hygiene and regulatory audits, plus the essential vocabulary.

• Day 2
  Working with the standards

  Interpreting and applying the codes and good-practice guidance that govern HACCP Food Safety Management.

• Day 3
  Tools and techniques lab

  Guided practice with the tools, checklists and templates used for HACCP Food Safety Management.

• Day 4
  Risk, compliance and case review

  Analysis of incidents and cases to see where HACCP Food Safety Management succeeds or breaks down.

• Day 5
  Consolidate and plan

  Capstone discussion, action planning and a closing assessment.

Upcoming Sessions