HACCP Training

Training Program pertains to the set of specific training materials, methodologies and assessment designed and delivered to a target group. The recommended training programs are as follows:

• Person in Charge Training Program for personnel involved in managing or supervising food safety
• Person in Charge Training Program for Personnel involved in managing or supervising nutritional quality of foods in a food business
• Food Safety Management System or HACCP Training Programs (Level 2, Level 3 and Level 4)
• Food Safety Training Program for food handlers
• Training Program for personnel involved in cleaning water tanks
• Training Program for Personnel involved in inspection of food transportation vehicles
• Essential Food Safety Training
• Public Health Programs

Other training programs may be considered to enhance competency and for effective application and implementation of HACCP to wit:’

• Introduction to Food safety/HACCP – this will enable understanding of food safety/HACCP principles and business operator/staff responsibilities with regard to food safety/HACCP; understanding the regulatory and legislative framework; understanding disease surveillance data, common foodborne diseases and factors that commonly contribute to foodborne illness.

• Prerequisite Programs – this will enable understanding the role of personal hygiene in preventing contamination and foodborne illness; identifying the hygiene practices that employees must follow before reporting to work and while at work; understanding how the design, layout, construction and maintenance of premises and equipment can affect food safety; understanding the implementation, management and application of good hygiene practices, cleaning, disinfection, waste disposal, and pest control; understanding the procedures of supplier approval and stock control; understanding the concepts to assess training and competency needs of employees.

• Understand hazards and control measures – this will enable understanding microbial, chemical, physical hazards and allergens; understanding risk factors linked to these hazards and control measures; explaining methods for monitoring and recording food safety hazards; determining the appropriate corrective actions required if food safety hazards are not controlled.

• Food safety management system – this will explain the principles of HACCP; enable understanding the controls needed to protect the safety of food as relevant to the type and nature of the business; managing microbial, physical, chemical and allergen food safety risks relevant to the type and nature of food business; understanding how to handle risks associated with raw or partially cooked ready to eat foods; managing and maintaining food safety documentation and records.

• Level 2 HACCP training – this gives all food handlers and operatives with fundamental information about HACCP principles and practical application. It is recommended for those people working in food manufacturing, catering or retailing, food packing or distribution.

• Level 3 HACCP training – this is for anyone working in the food industry required to be aware of the importance of food safety aspect for a successful food safety system.

• Level 4 HACCP training – this covers the importance of involved HACCP-based food safety management procedures. This training is mainly for high designation level employees such as Technical Manager, HACCP team leader, Supervisors, Food Managers, Quality employees etc.