National Industrial Training Institute


Believing in the importance of developing the human resources, which is one of the most important factors for institutions’ success, the Institute has been keen to establish short technical courses in the disciplines it offers, which targeting administrative staff, engineers and technicians in the oil and gas sector.

Food Safety – Hazard Analysis & Critical Control Points (HACCP)


1 Days

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Course Overview

Hazard Analysis and Critical Control Points – HACCP is a systematic preventative system that uses common sense application of scientific principles. The most important aspect of HACCP is that it is a preventative system rather than an inspection system of controlling food safety hazards. Prevention of hazards cannot be accomplished by end product inspection, so controlling the production process with HACCP offers the best approach.

The application of HACCP is systematic because structured hazard analysis
and implementation are provided. The process is common sense in that each
processor understands their operation and is best able to assess controlling the
process. HACCP is also science-based and so the controls that are placed in the
process should be based on scientific information.process should be based on
scientific information.

Who Should Attend?

This course is aimed at anyone working in catering or hospitality whether
employed or self-employed, working in restaurants, hotels, fast food outlets,
takeaways, cafes, bars, kitchens, catering in hospitals, schools and colleges.

Course Outline:

  • Introduction to Food Safety
  • Introduction to Control Measures
  • Introduction to HACCP
  • Personal Cleanliness and Health in the Food Service Industry
  • Sanitary Food Handling
  • Importance of Food Safety
  • Food Service Accidents
  • The Role of Management
  • Extra Resource
  • Food Safety Training Assessment