This HACCP Training course provides a simple and practical introduction to food safety management using the Hazard Analysis and Critical Control Points (HACCP) system. The course explains HACCP concepts in an easy-to-understand way, making it suitable for beginners and food industry workers.

Participants will learn how to identify food safety hazards and understand the process of risk assessment in food production. The course includes real examples to demonstrate how HACCP principles are applied in everyday food operations.

Lessons cover hazard identification, risk evaluation, and practical examples such as assessing risks in orange juice production, packaging processes, and common food products like meat, milk, and eggs. The course also introduces prerequisite programs that support food safety systems, such as hygiene practices and proper food handling procedures.

By the end of the course, learners will understand the basics of HACCP and how risk assessment helps prevent contamination and maintain food quality. This course is ideal for food handlers, quality control staff, restaurant workers, and anyone interested in learning the fundamentals of food safety in a simple and practical way.