This HACCP training program is structured into four progressive levels designed to build comprehensive food safety competence. HACCP Level 1 (Awareness) introduces food handlers to the basics of food safety, hygiene, and the importance of HACCP. HACCP Level 2 (Foundation) provides supervisors and team leaders with deeper knowledge of food hazards, prerequisite programs, and the step-by-step HACCP principles. HACCP Level 3 (Implementation) equips HACCP team members and quality staff with practical skills to develop, implement, and manage HACCP plans effectively through detailed hazard analysis and case studies. Finally, HACCP Level 4 (Advanced/Internal Auditor) prepares senior professionals to lead HACCP systems, conduct internal audits, validate control measures, and drive continual improvement in compliance with global food safety standards. Together, these levels ensure food industry personnel are trained from basic awareness to advanced auditing expertise.
HACCP Level 1 – Awareness Training
Target Audience: Food handlers, production staff, support staff (entry-level).
Duration: 4 hours
Course Content:
- Introduction to Food Safety
- Importance of food safety
- Foodborne illnesses and their impact
- Legal and customer requirements
- Basic Concepts of HACCP
- What is HACCP?
- History and importance of HACCP
- HACCP benefits to industry and consumers
- Prerequisite Programs (PRPs)
- Good Hygiene Practices (GHP)
- Good Manufacturing Practices (GMP)
- Cleaning & sanitation basics
- Overview of HACCP Principles
- The 7 principles in simple terms
- Examples relevant to day-to-day food handling
- Role of Food Handlers
- Personal hygiene and behavior
- Basic food handling practices (temperature control, cross-contamination prevention)
HACCP Level 2 – Foundation Training
Target Audience: Supervisors, team leaders, junior quality staff.
Duration: 1 day
Course Content:
- Introduction & Recap of HACCP Awareness
- Food safety culture
- Role of HACCP in regulatory compliance
- Food Safety Hazards
- Types: Biological, Chemical, Physical, Allergenic
- Real examples and case studies
- Prerequisite Programs in Detail
- GMP, GHP, GLP
- Pest control, water quality, waste management
- Supplier control
- HACCP Principles – Step by Step
- Hazard identification
- Risk assessment basics (likelihood & severity)
- Control measures
- Practical Application
- Developing a simple process flow diagram
- Identifying hazards in sample food processes
- Monitoring & Recordkeeping
- Why documentation matters
- Basic forms and checklists
HACCP Level 3 – Implementation Training
Target Audience: HACCP team members, food safety officers, middle management, QA/QC staff.
Duration: 2–3 days
Course Content:
- Food Safety Management System Overview
- Relationship between HACCP, ISO 22000, FSSC 22000, BRCGS, etc.
- National & international regulatory frameworks
- HACCP Plan Development – Codex Approach
- Preliminary steps (assembling HACCP team, product description, intended use)
- Construction of flow diagrams and onsite verification
- Hazard Analysis in Depth
- Biological, chemical, physical, allergenic hazards with examples
- Risk ranking: severity vs likelihood
- Selecting critical control measures
- Critical Control Points (CCPs)
- Determining CCPs using decision tree
- Examples from different food processes
- Critical Limits, Monitoring & Verification
- Defining measurable criteria
- Tools and techniques for monitoring
- Verification vs validation
- Corrective Actions & Documentation
- Root cause analysis basics
- Record-keeping requirements
- Workshops / Case Studies
- Hands-on HACCP plan development for a selected product
- Group exercises and presentations
HACCP Level 4 – Advanced / Auditor Training
Target Audience: HACCP team leaders, senior QA managers, auditors, consultants.
Duration: 3–5 days
Course Content:
- Advanced Food Safety Management
- Integration of HACCP with FSMS (ISO 22000, FSSC 22000)
- GFSI benchmarked standards (BRCGS, SQF, IFS)
- Advanced Hazard & Risk Management
- Emerging risks (allergens, food fraud, food defense, microbiological hazards)
- Risk assessment methodologies (FMEA, risk matrices, decision tree analysis)
- HACCP Validation, Verification & Improvement
- Verification activities (internal audits, microbiological testing, calibration)
- Validation techniques for control measures
- Continuous improvement
- Internal Audit Skills
- Audit principles (ISO 19011 guidelines)
- Planning and conducting HACCP audits
- Non-conformance reporting and corrective action follow-up
- Crisis Management & Legal Requirements
- Product recall and traceability systems
- Regulatory frameworks and enforcement (FSSAI, Codex, FDA, EFSA)
- Case Studies & Audit Simulations
- Mock HACCP audits
- Reviewing HACCP documentation
- Interview techniques and auditor skills
Training Details
📅 Date: 17 Nov to 27 Nov 2025
🕢 Time – 19:30 to 22:00
⏳ Duration: 10 Days
📍 Mode: Online
📜 Certification: Soft Copy
₹ Fee: 8999/- 4999/- per Candidate
Who can join this training
- Students, Supervisors and team leaders
- Junior quality officers and production supervisors
- Staff involved in monitoring food safety practices
- HACCP team members
- Quality Assurance (QA) & Quality Control (QC) staff
- Food safety officers, managers, and process supervisors
- Entrepreneurs and small food business owners
Starting from 17 Nov to 27 Nov, 2025
📢 Be Aware, We never charge any consultancy fee for jobs.
📲 Foodtech Network WhatsApp Jobs Group
Click to join WhatsApp group
👥Free Membership (For Jobs, Internship and Training)
Membership registration
⚙️ Food Entrepreneurs & Startups (For business owners)
Our services (Free and Paid)
📱 Food safety training and certification.
Download our App, Foodtech Network
