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CORE - Hazard Analysis Critical Control Points (HACCP) For Catering Companies
Training, Consultation & General services Company
  • (+20) 25215059 / (+2) 01118867769

  • Maadi, Cairo – Egypt
    1st Floor, 15 Road 256

  • Working Hours
    From 08:00 am to 16:00 pm

Hazard Analysis Critical Control Points (HACCP) For Catering Companies

Course Purposes

Hazard Analysis Critical Control Points (HACCP) is a tool that can be useful in the prevention of food safety hazards. HACCP is an introductory course that provides a practical training program giving guidance on the implementation of HACCP principles and how they should be applied to USDA regulated food processing plants, soft drinks, fruit juices and bottled waters in a factory environment. In addition, this course will provide students with the most current rules, regulations and policies as they relate to HACCP principles and implementation.

Course Objectives:

  • enable the learner to develop, document, Implement and evaluate food safety management systems in catering & production enviroment based on the Codex Alimentarius Principles of HACCP (Hazard Analysis and Critical Control Point).

Course Contents

  Module 1: Premises
  •       Design, construction, and maintenance of the production and staff areas in the facility
  •        Layout (design) of the facility
  Module 2: Equipment
  •       Design, construction, and maintenance of equipment
  •        Equipment arrangement and operation
  •      A cleaning-in-place process
  Module 3: Personnel
  •      Ensuring facility personnel are qualified for their job responsibilities
  Module 4: Sanitation
  •        Sanitation programs: sanitary manufacture, packaging/labeling, including: documented cleaning procedures for premises and equipment
  •       Employee health and hygiene
  •        Documenting health requirements and following health-related procedures
  •         Establishing a hygiene program for the facility
   Module 5: Raw Material Testing
  •       Testing raw materials
  •       Identifying when product or raw materials must be tested
  •        Accepting raw materials from a vendor without additional regular testing
  •        Supplier certification
  Module 6: Good practices in production & control
  •        Controlling the manufacturing process
  •        Stages in the production cycle
  •       Self-inspection programs for fabricators, packagers/labelers, distributors
   Module 7: Quality Control Department & Audits
  •        Establishing a QC department
  •        Investigating product quality
  •        Audits
  Module 8: Packaging Material Testing  
  •     Testing requirements for packaging materials including supplier certification
  Module 9: Finished Product Testing
  •       Finished product testing
  •       Writing product specifications
  •       Conditions and options for finished product testing
   Module 10: Records
  •   Maintaining accurate, clear, and precise documents
  • Identifying individuals responsible for maintaining documents

Course Recipients

  This course is suited for
  • Doctors
  • Nurses
  • Safety Engineers
  • Managers


3 Days

Methodology of teaching

Classroom lectures & Videos


Core Certificate

Available DATE

Duration Start End
3 Days 2018-02-12 2018-02-14 Apply

3 Days 2018-04-09 2018-04-11 Apply

3 Days 2018-06-04 2018-06-06 Apply

3 Days 2018-08-07 2018-08-09 Apply

3 Days 2018-10-08 2018-10-10 Apply

3 Days 2018-12-03 2018-12-05 Apply

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