Learn the principles of Hazard Analysis and Critical Control Points (HACCP), the internationally recognized food safety management system designed to prevent food safety hazards before they occur. This course provides an overview of HACCP requirements, including conducting hazard analyses, identifying critical control points, establishing monitoring procedures, and maintaining proper documentation. Participants will gain practical knowledge to support food safety compliance, improve operational processes, and meet industry and regulatory expectations. Ideal for food manufacturers, processors, quality assurance personnel, supervisors, and anyone responsible for food safety programs.Upon completion, participants will receive a HACCP certification.