HACCP (Hazard Analysis and Critical Control Points system)

Course Code: HS05

Course Objective

One approach to stimulate participation is to arrange the work sessions following the respective instruction (e.g., the work session on hazard analysis to follow the lecture on Determining Critical Control Points, and the work session on developing the HACCP Plan following the lecture on Recordkeeping.) Likewise, some may choose to teach the HACCP regulation on day one, prior to HACCP principles.


Target Audience

  • ​​​Anyone involved in the planning, implementing or supervising of quality management


Course Outline

 Day 1:

  • Preliminary Steps HACCP
  • Seafood Safety Hazards
  • Hazard Analysis

Day 2:

  • Determine Critical Control Points
  • Establish Critical Limits

Day 3:

  • Critical Control Point Monitoring
  • Corrective Actions

Day 4:

  • Establish Verification Procedures
  • Record-Keeping Procedures
  • The Seafood HACCP Regulation

Day 5:

  • Sources of Information on Preparing HACCP Plans
  • Review and Preparation for Developing HACCP Plans

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Date & Location

Date : 17 March 2019

Duration : 5 days

Place : Kuala Lumpur

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Date : 20 October 2019

Duration : 5 days

Place : Istanbul

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