HACCP Certification Training

HACCP Certification Training


HACCP (Hazard Analysis of Critical Control Points) is a management system in which food safety are addressed through the analysis and control of biological, chemical and physical hazards. HACCP provides stepwise approach to hazards that can cause food to be unsafe and designs measurements to reduce risks to safe levels. The HACCP training programs organized by ASoFoST meets the requirements of the Global Food Safety Initiative approved standards. The purpose of providing this training is to set codes of practice and internationally recognized standards pertaining to food, food production and food safety in Africa. The main aim of ASoFoST is to protect the health of consumers and ensure fair practices in the international food trade within the continent. It can also be used to fulfill governments’ requirement aimed at protecting the health and well-being of consumers. The course thoroughly explains the Seven (7) HACCP principles involved in writing HACCP plan. Utilize group activities and exercises to promote understanding of key concepts for implementing and maintaining a HACCP based food safety management system.

The target therefore is to train those in the field of food manufacturing and food service establishments. Getting HACCP certification is a first step in developing effective HACCP plan. ASoFoST goal is to train and provide participants with knowledge and certification to make them truly professionals in their jobs. We will also assist organizations in implementing their HACCP plan and acquiring HACCP certification. 

Core Objectives

  • Understand the activities associated with HACCP.
  • Learn what makes a hazard “significant”.
  • Identify the difference between a “Control Point” and a “Critical Control Point”
  • Learn how to assign Critical Limits for all CCPs
  • Understand how to monitor CCPs and their Critical Limits.
  • Learn how to develop corrective action plans for the HACCP plan.
  • Understand the difference between HACCP plan verification and validation.
  • Know what records are required in a HACCP system.
  • Know how to access likelihood of occurrence and severity for all potential risks.