What is HACCP Training?

Hazard Analysis and Critical Control Point, or HACCP, is an acronym for a food safety management system. HACCP is a set of rules that guide businesses in developing preventive measures to ensure the safety of their final products along the food supply chain. The objective of HACCP training is to teach individuals how to put together an effective HACCP plan.

The origins of HACCP date back to the 1960s, when NASA and the US military realised that certain types of food were responsible for several deaths in space missions. In addition to developing a food safety system, NASA also helped establish an international organisation known as Codex Alimentarius Commission (Codex). The task of Codex is to develop food safety guidelines and rules for international trade.

Over the years, the principles of HACCP have been applied in many industries and sectors such as water treatment, healthcare and pharmaceuticals. In 1995, Codex drafted a model for a HACCP based system that was adopted by the Food and Agriculture Organization (FAO) and World Health Organization (WHO). In 1997, the International HACCP Alliance was established with a mission of influencing international trade across all food sectors by using HACCP.

In Nigeria, businesses in the food and beverage industry have been at the forefront of adopting HACCP principles. These companies include Olam Nigeria which has implemented a global system to ensure quality and safety of its products. Other Nigerian companies that have implemented HACCP are Dangote Group, PepsiCo Foods Nigeria, Tolaram Group and Dufil Prima Foods.

Training is the initial step towards implementing a global food safety management system such as HACCP. Food businesses should ensure that their workforce receive adequate training on how to implement HACCP principles.

Importance of Training in Nigeria’s Food Industry

As part of food safety, Nigerian businesses in the processing sector must ensure that their employees are properly trained on how to maintain compliance with government regulations and international standards for food safety. One way to do this is by implementing a HACCP system in your business.

Purpose of HACCP Training

HACCP training is intended to educate employees on the reasons for foodborne illness and how it may be controlled through the use of a systematic approach. This would allow firms to put in place preventative controls that will minimize the chance of their customers getting sick. It would also improve their public image by demonstrating that they are concerned with reducing health risks for their customers.

Importance of HACCP Training

The food business is an important part of any nation’s economy. It is critical that food producers in this sector be properly educated to assure the safety of the dishes they are creating. Consumers’ lack of knowledge or poor training might result in significant health hazards. Businesses may reduce these dangers and improve product safety by following a HACCP plan.

Another requirement for an organization to receive HACCP certification is to provide HACCP training to all workers. All employees must go through HACCP training so that they are aware of the hazards associated with their profession and how to prevent them. Employees will learn about the responsibilities involved with running a HACCP system and will be able to apply this knowledge to improve productivity in the workplace.

Who Can Apply for HACCP Training?

Individuals who are in charge of various phases of the food production process typically get HACCP training. The curriculum would be tailored to each individual’s job, covering material relevant to ensuring product quality and safety.

HACCP training is important for supervisors and managers because they are responsible for ensuring that employees know how to implement a HACCP plan. HACCP training is designed for individuals involved anywhere in the food supply chain, including:

  • Processors
  • Manufacturers
  • Distributors
  • Packers
  • Importers/exporters

HACCP Training Objectives

The goal of any HACCP training is to educate workers about the fundamental principles of HACCP and help them put one in place. Individuals that participate in HACCP training will learn how to recognize possible hazards connected with their jobs, as well as how to choose appropriate safeguards to minimize the risk of causing a foodborne illness outbreak. The objective is for these staff to take on more responsibility and accountability for their own tasks while working towards a common company aim of assuring consumer safety.

HACCP Training Course Content

The content of HACCP training programs may vary depending on the location of employment, but all programs will cover the following topics:

  • Hazard Analysis Critical Control Point Systems
  • Food Safety Plan
  • Documentation
  • HACCP System Verification
  • Corrective Action
  • Sanitation and Hygiene
  • Record Keeping

Benefits of HACCP Training

HACCP training is designed to instill a culture of food safety within an organization by involving employees in understanding and carrying out the food safety program. The following are some of the main advantages of HACCP training:

  • Increase career prospects in the food management industry
  • Critical analysis and examination of issues related to food safety
  • Development and implementation of a HACCP system
  • Increased awareness and commitment towards ensuring food safety
  • Support for product liability claims and legal action, as well as protection from governmental audits
  • Play a major role in helping a company achieve HACCP certification

Contact us Today!

Are you ready to enroll in a HACCP training course? Contact one of our coordinators today for a free consultation! E-Mail: enquiry@iascertification.com