The HACCP (Hazard Analysis and Critical Control Point) Training Course at Spear Maritime Academy provides essential knowledge and skills for identifying, evaluating, and controlling food safety hazards. Designed for professionals in maritime, offshore, catering, and hospitality sectors, this course ensures compliance with international food safety standards and promotes best practices in food handling and hygiene.

Course Objectives:

• Understand the principles and importance of HACCP in food safety
• Identify biological, chemical, and physical food hazards
• Learn how to implement and monitor critical control points
• Develop corrective actions and verification procedures
• Maintain documentation and ensure regulatory compliance

Key Topics Covered:

• Introduction to HACCP and food safety systems
• Conducting hazard analysis and risk assessment
• Establishing critical limits and control measures
• Monitoring techniques and corrective action planning
• Recordkeeping and audit preparation
• Role of HACCP in maritime and offshore catering operations

Course content:

• HACCP system-A prevention-based food safety system-introduction.
• Principles of the HACCP system.
• Guidelines for the application of the HACCP system.
• Application of the HACCP Principles.

Duration: - 2 Days