Course Overview 

The Hazard Analysis and Critical Control Points (HACCP) Short-Term Course introduces learners to the principles and practices of food safety management systems. HACCP is a globally recognized method for identifying, evaluating, and controlling hazards that are significant for food safety, and is widely applied in the food industry to ensure product quality and consumer protection.

This course is designed to help participants understand the step-by-step process of implementing a HACCP system, including identifying potential food hazards, establishing critical control points, monitoring procedures, corrective actions, and recordkeeping. It also covers legal frameworks and international guidelines that govern food safety compliance.

Participants will engage with real-life case examples and structured content to build a foundation in preventive food safety approaches. The course is intended as an introductory-level program to support knowledge enhancement and does not claim to replace regulatory certifications or guarantee employment outcomes. It is ideal for individuals interested in learning the framework that supports safe food handling and processing.

What will students learn in your course?

• Understand the principles and importance of HACCP in food safety
• Identify biological, chemical, and physical food safety hazards
• Learn how to determine critical control points in processes
• Develop preventive control measures and corrective actions
• Understand monitoring and verification procedures
• Explore documentation and recordkeeping methods in HACCP
• Gain awareness of global food safety standards and regulations
• Apply HACCP concepts through practical food safety scenarios

Requirements / Prerequisites 

• Basic knowledge of biology or food science is recommended to understand foodborne hazards and microbial risks.
• Students should be familiar with food handling or production processes for better engagement with course examples.
• A computer or smartphone with internet access is required for attending online sessions and accessing learning materials.

Who is this course for?

• Food science or microbiology students seeking basic food safety knowledge
• Food industry workers and production staff involved in quality assurance
• Restaurant managers and catering professionals interested in hygiene systems
• Anyone curious about HACCP-based preventive food safety strategies