Intermediate HACCP Course

This Intermediate HACCP (Hazard Analysis and Critical Control Point) training course is designed for food industry professionals who are ready to move beyond basic compliance and take an active role in managing food safety.

As a shift leader, QA supervisor, floor manager, or experienced team member, you play a key role in supporting food safety systems — by monitoring processes, guiding your team, maintaining records, and helping to ensure that standards are consistently met in day-to-day operations.

Through visual learning, applied scenarios, and group tasks, this course builds your understanding of real-world food safety challenges and gives you practical skills that you can apply confidently in your workplace — helping to protect your customers, your team, and your business.

Target Audience

• Shift leaders
• QA supervisors
• Floor managers

Language

• English
• Arabic

Course Aim

The aim of this course is to help supervisors and experienced staff apply HACCP principles in daily operations, support food safety systems, and contribute to a strong food safety culture.

Course Duration

5 hours per session

Group Size

Minimum 8 participants

Assessment & Certification

• Assessment: 10 multiple-choice questions
• Pass Mark: 70%
• Follow-up: Free follow-up session available if required before certification
• Certification: Certificate of Completion (Internal Training Level)

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

1. Spot bad deliveries before they impact kitchen operations

From damaged packaging to unsafe temperatures — your supply chain’s first safety net starts here.

2. Master the 4 hidden dangers

Biological, chemical, physical, and allergenic hazards — we make them impossible to miss.

3. Discover what HACCP really does

It’s more than compliance. It’s how you build trust, streamline your team.

4. Learn the full 12-step HACCP system

From team setup to audit-ready documents — we guide you through it all.

5. CP vs CCP? Never confuse them again.

Know where to focus, what to monitor, and how to protect your process.

6. Bakery-specific hazards — we’ve got you covered.

Identify physical, chemical, biological, and allergen risks — and learn how to control them in your bakery process. From cross-contact to underbaking, we break it down for bakers.

7. Create records you’re proud of

No more messy logs or incomplete checklists. We’ll show you how to keep it clean and clear.

8. Know exactly when and how to take corrective action

We show you how to respond quickly and effectively when a CCP limit is exceeded.

9. Purpose of Verification

To ensure that your HACCP system is effectively controlling food safety hazards and protecting consumers — by confirming that all monitoring, corrective actions, and processes are working as intended.

10. Stop poor hygiene before it spreads

From behavior to culture change, we’ll help you create a kitchen where clean is second nature.

For further information relating to this or any other KEZAD courses, please contact:
training@kezad.ae

Safe Steps Consultancy Ltd.