The HACCP (Hazard Analysis and Critical Control Points) module introduces a preventive system designed to ensure food safety by identifying, evaluating, and controlling hazards throughout the food production chain. Unlike traditional methods that rely on final product inspection, HACCP focuses on preventive risk management, ensuring that safety measures are applied at every step of the process.
This module equips learners with the knowledge and skills required to understand HACCP principles, apply them in industrial settings, and ensure compliance with international standards such as the Codex Alimentarius, ISO 22000, and relevant national regulations.
Learning Objectives :
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Understand biological, chemical, and physical hazards in food.
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Analyze a production process to identify potential critical steps.
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Develop a complete and compliant HACCP plan based on the 7 Codex principles.
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Apply documentation tools: flow diagrams, CCP sheets, critical limits, corrective actions.
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Monitor, verify, and validate control measures.
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Integrate HACCP into a broader food safety management system.
Target Audience :
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Students in food science, biology, or agronomy
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Food industry professionals
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Quality and hygiene managers
- Enseignant: Meriem wafaa TABTI