Applying Haccp Principles for the Food Service Industry
Start Date | End Date | Venue | Fees (US $) | ||
---|---|---|---|---|---|
Applying Haccp Principles for the Food Service Industry | 26 Oct 2025 | 30 Oct 2025 | Al-Khobar, KSA | $ 4,500 | Register |

Applying Haccp Principles for the Food Service Industry
Start Date | End Date | Venue | Fees (US $) | |
---|---|---|---|---|
Applying Haccp Principles for the Food Service Industry | 26 Oct 2025 | 30 Oct 2025 | Al-Khobar, KSA | $ 4,500 |
Introduction
HACCP is being recognized as the most efficient way to ensure the safety of food products. This course follows the classic approach to Hazard Analysis Critical Control Point (HACCP) and covers the scientific basis and methodology of HACCP.
Objectives
Upon completion of this course, individuals will be able to identify the critical safety issues involved in the handling, preparing and serving of safe food. Students will understand current HACCP methodology and will develop the record keeping and verification skills needed for the implementation and maintenance a current HACCP plan.
Training Methodology
The training methodology is interactive with group exercises and is suitable for all employees involved in functions management. The pace and level of the training workshop is customized to the understanding of the delegates. Ongoing back-up and support is available after the training on request to the supplier, and the training course is also available for in-house presentation as well as for “Competency Transfer”
Who Should Attend?
The course is intended for chefs, managers and employees of food service establishments to help attain and ultimately ensure the safe food and food products consumers demand and competitors are providing.
Course Outline
The course consists of the following 7 units that the participant must complete:
- Unit One Introduction to HACCP
- Unit Two Food Borne Illness
- Unit Three The Seven HACCP Principles
- Unit Four Identifying Hazards and Determining Critical Control Points
- Unit Five Critical Limits, Monitoring and Corrective Actions
- Unit Six Verification and Record Keeping
- Unit Seven Overcoming Barriers to HACCP Implementation