Training is essential for employees in the food industry to actively, effectively, and professionally partake in developing and implementing a HACCP system. In this course, the trainee will learn step-by-step how to build and implement a sustainable HACCP that will enable to minimise or eliminate food safety hazards in your products

Developing, installing, monitoring and verifying a successful HACCP system is dependent on a complex mix of managerial, organisational and technical hurdles such that even the largest food companies, who are equipped with significant resources of money, technical expertise and management skills, may face a difficult challenge. Therefore, it is not a surprise that small companies may feel that the difficulties of HACCP are potentially insurmountable.

HACCP training to SMEs will have them confidence to make decisions about the level and type of documents required for the safety of their product and negotiate with external parties in order to maintain the integrity of their system