The British Academy for Training and Development offers this training program in Implementing the HACCP System in Food Service Operations with the aim of enhancing the competencies of professionals working in the food sector and enabling them to apply an effective methodology for food safety control in accordance with internationally recognized standards.

The program focuses on explaining the practical foundations of the Hazard Analysis and Critical Control Points system, as well as methods for preventing contamination and potential hazards throughout different stages of food handling, from receiving and storage to preparation and serving. The program also reviews food safety regulations, documentation procedures, monitoring methods, and control measures that support food establishments in maintaining product quality and complying with health requirements. In addition, the program provides participants with a comprehensive understanding of proper practices within food service environments, contributing to reduced operational errors and improved safety and consumer confidence.

Who Should Attend?

• Restaurant and food establishment managers and supervisors.
• Employees working in quality assurance and food safety departments.
• Personnel responsible for food production, preparation, and storage operations.
• Staff working in catering services, hotels, and central kitchens.

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

• Identify the principles of the HACCP system and its application in food service operations.
• Recognize potential food safety hazards and methods for controlling them.
• Understand food safety requirements related to storage, transportation, and operational processes.
• Develop effective procedures for monitoring critical control points within food establishments.
• Enhance documentation and record-keeping skills related to food safety systems.

• Introduction to the HACCP System and Its Importance in Food Services
  • Definition of Hazard Analysis and Critical Control Points.
  • Objectives of the HACCP system in food safety management.
  • Relationship between HACCP and food quality standards.
• Food Safety Hazards and Risk Factors
  • Biological hazards in food service environments.
  • Chemical hazards and contamination sources.
  • Physical hazards and their impact on food safety.

• Core Principles of the HACCP System
  • Hazard analysis and risk assessment procedures.
  • Identification of critical control points within food operations.
  • Establishment of critical limits for control measures.
• Monitoring and Control Procedures
  • Methods for monitoring critical control points.
  • Corrective actions for operational deviations.
  • Verification procedures for system effectiveness.

• Food Handling and Safety Procedures
  • Receiving and inspection procedures for food products.
  • Proper food storage requirements and standards.
  • Safe food preparation and handling procedures.
• Hygiene and Occupational Health in Food Environments
  • Personal hygiene standards for food handlers.
  • Cleaning and sanitizing procedures for equipment and surfaces.
  • Prevention methods for cross-contamination.

• HACCP Documentation and Record Management
  • Types of records required within the HACCP system.
  • Documentation methods for monitoring and control activities.
  • Organizing and maintaining food safety records.
• Internal Auditing and Compliance Review
  • Internal auditing procedures for HACCP systems.
  • Monitoring compliance with operational procedures.
  • Evaluating the effectiveness of food safety implementation.

• Compliance with Health and Food Safety Regulations
  • Regulatory requirements for food establishments.
  • Health inspection and food control standards.
  • Compliance mechanisms for food safety legislation.
• Continuous Improvement in HACCP Implementation
  • Improving food control and monitoring procedures.
  • Enhancing operational efficiency in food service departments.
  • Promoting a culture of food safety within organizations.