HACCP(Hazard Analysis Critical Control Points)

The HACCP (Hazard Analysis and Critical Control Points) course is an internationally recognised, intensive one-to-two-day programme that equips food business teams with the complete system to identify, evaluate, and control food safety hazards. Fully aligned with Codex Alimentarius, Bahrain Ministry of Health, SFDA (Saudi Food & Drug Authority), and GSO standards, this course takes you step-by-step through the 7 HACCP principles and 12 implementation steps using real food production examples from restaurants, hotels, central kitchens, factories, and catering operations. Delivered with practical workshops, flow diagrams, and your own facility-based exercises, you leave with a ready-to-implement or audit-ready HACCP plan.

Course Outcomes:

• Explain the 7 HACCP principles and their legal importance
• Assemble an effective multidisciplinary HACCP team
• Create accurate process flow diagrams and describe every step
• Conduct hazard analysis (biological, chemical, physical, allergens)
• Determine Critical Control Points (CCPs) and set critical limits
• Establish monitoring procedures, corrective actions, and verification
• Implement and maintain documentation and record-keeping systems
• Validate and continuously improve your food safety plan
• Pass SFDA, Ministry of Health, or third-party HACCP audits with confidence

Duration

1 Day

Validity of Certificate

1 Year

Target Audience

This qualification is essential for food safety team leaders, quality assurance managers, chefs, production supervisors, and HACCP team members in restaurants, hotels, catering companies, central kitchens, food factories, supermarkets, and cloud kitchens across Bahrain and Saudi Arabia. It is also mandatory for businesses seeking or renewing SFDA registration, Bahrain Ministry of Health food licence, ISO 22000 certification, or preparing for municipality and international client audits in Manama, Riyadh, Dammam, Jeddah, and the entire Kingdom.