Basic HACCP Course

Introduction

This HACCP (Hazard Analysis and Critical Control Point) training course is designed to help you understand how to keep food safe at every stage of food production and handling.

While managers design the HACCP system, it is the staff who bring it to life every day. As a production worker, food handler, or cleaner, you play a vital role in food safety by following safe practices, monitoring critical points, maintaining hygiene, performing cleaning tasks, and keeping accurate records.

Throughout this course, you’ll explore the core principles of HACCP through visual learning and real-life examples. You will gain practical knowledge that you can confidently apply in your daily work to ensure the safety of the food you handle.

Target Audience

Production workers
Food handlers
Cleaners

Language

English
Arabic

Course Aim

The aim of this course is to help employees understand the background and purpose of HACCP, so they can contribute effectively to ensuring food safety and supporting the success of the business.

Course Duration

3 hours per session

Group Size

Minimum 10 participants

Assessment & Certification

Assessment: 10 multiple-choice questions
Pass Mark: 70%
Follow-up: Free follow-up session if needed before certification
Certification: Participation Certificate

Course Delivery & Location

All courses are delivered by experienced trainers under the KEZAD framework — practical, accessible and aligned with food industry needs. Training is provided on-site across KEZAD and the UAE.

Course Content (Q&A Format)

1. What is HACCP and Why It's Essential?

Understand the meaning of HACCP (Hazard Analysis and Critical Control Points), how it works, and why it's the global standard for food safety.

2. The Goal of a HACCP System

Learn how HACCP helps you protect your customers by identifying and controlling risks at every stage of food production.

3. Understanding CCPs (Critical Control Points)

Learn to identify the essential steps in food production where control is critical to preventing hazards. Discover how to monitor these points effectively — because missing just one could put food safety at risk.

4. Identifying Physical and Chemical Hazards

From glass shards in ingredients to cleaning product residue — learn how to spot and prevent the most dangerous food safety hazards.

5. The Role of Personal Hygiene in Food Safety

Discover how everyday habits (like handwashing and clothing hygiene) can prevent serious foodborne illnesses.

6. Key Documentation and Control Procedures

Know exactly what to record, how often, and why documentation is your best defense during audits or investigations.

7. When to Take Corrective Actions — and Why

Don’t wait for a mistake to escalate. Learn when and how to act fast to protect your customers and your business.

8. Who Is Responsible for Food Safety in Your Workplace

It’s not just the manager’s job. This course makes every team member accountable — and aware.

9. The Importance of Monitoring Cold Storage

Poor cold chain management can lead to bacterial growth and spoiled products. Learn to always stay in control of storage.

10. Building a Culture of Food Safety

Food safety starts with awareness but is sustained through teamwork and shared responsibility. Learn how to build it into your kitchen culture.

Course Fees & Contact

For further information relating to this or any of our courses, contact:
📞 +971 50 314 9374
📧 safestepsconsultancy@safestepsconsultancy.solutions

Safe Steps Consultancy Ltd.