HACCP Food Safety Management: Practical Workshop

Course Introduction

Delivered over five days, this workshop-based programme on HACCP Food Safety Management combines concise technical input with hands-on application. It is built around food production, hygiene and regulatory audits, so examples, exercises and discussion stay relevant to participants' daily work.

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: Open to all levels; participants are encouraged to bring a real work challenge.

Training Methodology

Learning happens by doing — teams work through practical tasks, present their results and receive immediate feedback. Case material and examples are drawn from food production, hygiene and regulatory audits.

Day-by-Day Programme (5 Days)

• Day 1
  Foundations and context

  Key terms, roles and the regulatory background behind HACCP Food Safety Management, with examples from food production, hygiene and regulatory audits.

• Day 2
  Methods and standards in depth

  A detailed look at frameworks, codes and decision methods used in HACCP Food Safety Management.

• Day 3
  Practical workshop day

  Group exercises and simulations that put HACCP Food Safety Management techniques to work.

• Day 4
  Case-study day

  Real-world cases, failure analysis and improvement options related to HACCP Food Safety Management.

• Day 5
  Action plan and assessment

  Review, individual action plans and a short assessment to confirm readiness to apply HACCP Food Safety Management.

Upcoming Sessions