1. Training Objective:

HACCP training provides participants with the necessary knowledge to apply appropriate standards in order to minimize food safety risks and prevent food poisoning. The purpose of the training is to establish and improve safety systems in food production.

2. Main Sections of the Training:

· HACCP principles and requirements

· Food safety risk analysis

· Hazard analysis and critical control points

· Monitoring and documentation

· Procedures for safe food production

3. Training Benefits:

· Ensuring food safety

· Increasing customer confidence

· Compliance with legal requirements

· Effective risk management

· Improving business processes