
Iðan fræðslusetur

HACCP 3 – In English
From risk analysis to a fully functioning system An advanced specialist course for those responsible for food safety management.
For Whom:
Designed for owners, managers, quality managers, and responsible persons in charge of designing, implementing, maintaining, and reviewing HACCP systems in food-handling businesses.
Objective:
To provide participants with the knowledge and tools required to design, implement, and manage a complete HACCP system. The course focuses on hazard analysis, identification of CCPs, monitoring, documentation, verification, and continuous improvement in compliance with regulatory requirements.
The Course Will Cover:
- HACCP foundations and regulatory requirements
- Process flow mapping and hazard analysis
- Identification of CCPs, critical limits, and monitoring
- Documentation, verification, and internal audits
- Implementation, management responsibility, and continuous improvement
Upon Completion, Participants Will Be Able To:
- Design and implement a HACCP system from scratch
- Conduct comprehensive hazard and process analysis
- Identify CCPs and establish critical limits
- Set up monitoring, documentation, and corrective actions
- Manage verification and internal audits
- Communicate effectively with regulatory authorities
- Ensure HACCP is an active part of daily operations
Starts
22. Apr 2026Type
On site / remoteShare
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