To enable participants to develop, implement and manage straightforward and effective food safety management systems, which comply with current food safety & legal requirements and focus on good hygiene practice. This program may also expedite tendering and expansion into large scale producers and retailers.

The modules shall include:

• Introduction to HACCP
• Principles of HACCP & terminology
• Identification of hazards and control mechanisms
• Identification of suitable CCPs and setting critical limits for CCPs
• HACCP monitoring, maintenace and record-keeping systems 

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