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| Course Objectives - Familiarize the trainees with the basic concept of the system of hazard analysis.
- Critical control points as a system.
- Ensures food safety and control in the stages of preparation and food processing.
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| Course Contents - Introduction.
- Prerequisite programs.
- Basic steps in the development of a HACCP plan.
- HACCP Principles.
- Conduct a Hazard Analysis.
- Identify Critical Control Points.
- Establish Critical Limits.
- Establish Record keeping Procedures.
- Establish Verification Procedures.
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| Duration | |
| Certification - Certificate approved by The AASTMT
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| Teaching Language | |
| Location - Productivity and Quality Institute or Company Headquarters
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| Instructor/Trainer Qualification - Academic Professors with minimum 5 Years’ Experience in Pharmaceutical Industries.
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