HACCP Food Safety Certification
HACCP (Hazard Analysis and Critical Control Points) Certification from FSMQC demonstrates professional expertise in developing and implementing systematic food safety management systems. HACCP is the internationally recognized methodology required by food safety regulations across industries globally.
FSMQC's HACCP Certification covers:
• HACCP Principles and Methodology (7 Core Principles)
• Preliminary Steps and Hazard Analysis
• Identification of Critical Control Points (CCPs)
• Establishment of Critical Limits
• Monitoring Procedures and Documentation
• Corrective Actions and Management
• Verification and Validation Processes
• System Review and Continuous Improvement
• Application to Different Food Industries
• Integration with ISO 22000 Systems
• Practical HACCP Plan Development
HACCP certification is mandatory for food manufacturers and processors in many jurisdictions. FSMQC's HACCP courses (Levels 1-4) progress from foundational awareness through advanced management application. Participants develop practical expertise in analyzing food safety hazards, designing control systems, and ensuring regulatory compliance. The program includes real-world case studies, hazard analysis exercises, and hands-on HACCP plan development.
