🧭 COURSE MODULES & OUTLINE

Food Safety & HACCP Certification Training

Day 1 – Food Safety Fundamentals

Introduction to Food Safety

• Understanding what food safety means and why it matters

• Foodborne illnesses: causes, risks, and consequences

• Responsibilities of food handlers and food businesses

Types of Food Hazards

• Biological hazards: bacteria, viruses, and parasites

• Chemical hazards: cleaning agents, pesticides, allergens

• Physical hazards: foreign objects and contamination risks

Personal Hygiene & Workplace Practices

• Proper handwashing and personal cleanliness

• Use of protective clothing and personal protective equipment (PPE)

• Illness reporting and staff fitness to work

Safe Food Handling & Storage

• Temperature control and the food danger zone

• Preventing cross-contamination

• Food storage systems, labeling, and stock rotation (FIFO)

Day 2 – HACCP Principles & Practical Application

Introduction to HACCP

• What HACCP is and why it is used worldwide

• Benefits of HACCP in food service and production

• Legal, regulatory, and compliance importance

The 7 Principles of HACCP

• Conducting hazard analysis

• Identifying Critical Control Points (CCPs)

• Setting critical limits

• Monitoring procedures

• Corrective actions

• Verification processes

• Documentation and record keeping

HACCP in Practice

• Applying HACCP in kitchens, restaurants, and food production environments

• Common CCP examples in everyday food operations

• Group discussion: identifying hazards and control measures

Day 3 – Implementation, Monitoring & Compliance

Implementing Food Safety & HACCP Systems

• Developing a simple and effective food safety plan

• Roles of food handlers, supervisors, and managers

• Training, communication, and teamwork

Cleaning, Sanitation & Pest Control

• Difference between cleaning and sanitizing

• Cleaning schedules and safe chemical use

• Pest prevention and control measures

Food Safety Monitoring & Audits

• Internal inspections and audits

• Identifying non-compliance and taking corrective actions

• Continuous improvement in food safety systems

Review, Assessment & Certification

• Recap of key food safety and HACCP concepts

• Practical scenarios and question-and-answer session

• Assessment and evaluation

• Certification briefing and next steps