FHT
Research #37
Food Safety & Hygiene
Food Safety & Hygiene
HACCP Food Safety Training: Principles & Plan Development
Build a systematic food-safety plan that identifies significant hazards and controls them through a documented HACCP process.
Course overview
Turn learning into workplace capability.
Build a systematic food-safety plan that identifies significant hazards and controls them through a documented HACCP process. Participants work through realistic workplace scenarios, guided practice and structured reflection so they can apply the learning immediately.
The programme emphasises hazard prevention, hygienic practice, monitoring, corrective action, records, and consistent application within the participant's actual food workflow.
By the end
Learning outcomes
- Distinguish food hazards and prerequisite programmes.
- Map a process flow and conduct hazard analysis.
- Determine critical control points and control criteria.
- Plan monitoring, corrective action, verification and records.
By the end
Learning objectives
- Explain HACCP context and prerequisite programmes and connect it to the participant's workplace context.
- Apply process flow and product description using a structured method and appropriate supporting evidence.
- Use food-hazard analysis to complete a realistic task accurately and efficiently.
- Evaluate critical control points by applying quality criteria, controls, and professional judgement.
- Integrate limits, monitoring and corrective action with related tools, people, information, and review points.
- Produce a practical, workplace-ready output together with a clear next-step implementation plan.
Practical curriculum
Course outline: HACCP Food Safety Training: Principles & Plan Development
A focused sequence designed for application, reflection and measurable next steps. Expand each module for its detail and practical exercise.
01. HACCP Context and Prerequisite Programmes
- Purpose and scope of HACCP and its relationship with effective prerequisite programmes.
- Management commitment, team roles, product scope, intended use, and process boundaries.
- Hygiene, sanitation, supplier, allergen, pest, maintenance, and traceability foundations.
- Evidence used to determine whether prerequisites are implemented effectively before hazard analysis.
Practical exercise: Participants inspect a realistic food workflow, identify loss-of-control risks, and propose safe corrective action while applying HACCP context and prerequisite programmes.
02. Process Flow and Product Description
- Food-safety purpose, responsibilities, terminology, and hazards connected with process flow and product description.
- Preventive practices, process controls, monitoring points, and required workplace conditions.
- Recognition of loss of control and the immediate corrective or escalation response.
- Records, verification, communication, and supervisor follow-up needed to sustain safe practice.
Practical exercise: Participants inspect a realistic food workflow, identify loss-of-control risks, and propose safe corrective action while applying process flow and product description.
03. Food-Hazard Analysis
- Food-safety purpose, responsibilities, terminology, and hazards connected with food-hazard analysis.
- Preventive practices, process controls, monitoring points, and required workplace conditions.
- Recognition of loss of control and the immediate corrective or escalation response.
- Records, verification, communication, and supervisor follow-up needed to sustain safe practice.
Practical exercise: Participants inspect a realistic food workflow, identify loss-of-control risks, and propose safe corrective action while applying food-hazard analysis.
04. Critical Control Points
- Using structured reasoning to determine whether control at a step is essential to food safety.
- Distinguishing CCPs from prerequisite and operational control measures within the selected system.
- Documenting the hazard-control relationship and rationale for each decision.
- Reviewing CCP decisions when products, processes, equipment, suppliers, or hazards change.
Practical exercise: Participants inspect a realistic food workflow, identify loss-of-control risks, and propose safe corrective action while applying critical control points.
05. Limits, Monitoring and Corrective Action
- Food-safety purpose, responsibilities, terminology, and hazards connected with limits, monitoring and corrective action.
- Preventive practices, process controls, monitoring points, and required workplace conditions.
- Recognition of loss of control and the immediate corrective or escalation response.
- Records, verification, communication, and supervisor follow-up needed to sustain safe practice.
Practical exercise: Participants inspect a realistic food workflow, identify loss-of-control risks, and propose safe corrective action while applying limits, monitoring and corrective action.
06. Verification and Documentation
- Food-safety purpose, responsibilities, terminology, and hazards connected with verification and documentation.
- Preventive practices, process controls, monitoring points, and required workplace conditions.
- Recognition of loss of control and the immediate corrective or escalation response.
- Records, verification, communication, and supervisor follow-up needed to sustain safe practice.
Practical exercise: Participants inspect a realistic food workflow, identify loss-of-control risks, and propose safe corrective action while applying verification and documentation.
Programme detail
How the course runs
Methodology
- Short instructor explanations that establish the principles, terminology, and workflow of HACCP Food Safety Training: Principles & Plan Development.
- Live demonstrations and hazard-recognition scenarios, safe-practice demonstrations, and knowledge checks.
- Individual, pair, and group activities using realistic inputs that do not require disclosure of confidential information.
- Facilitated review, peer discussion, trainer feedback, and correction against clear quality criteria.
- A final application task plus a personal or team action plan for transfer to the workplace.
Assessment & evidence of learning
- Opening diagnostic questions to establish experience, needs, and relevant workplace scenarios.
- Observation of guided practice and completion of module activities relevant to Food Safety & Hygiene.
- Knowledge checks, review questions, or scenario decisions at appropriate points in the programme.
- A final practical output, simulation, presentation, analysis, or implementation plan reviewed against stated criteria.
- Trainer feedback and participant reflection identifying strengths, corrections, and next-step workplace actions.
Prerequisites
- No formal prerequisite is required; relevant workplace experience will help participants contextualise the activities.
- Any external examination, licensing, registration, provider, or eligibility requirement must be confirmed separately with the relevant official body.
Course completion & workplace transfer
- Record corrections, open questions, support needs, and an accountable next action for workplace application.
- Review the final practical output against the learning outcomes and complete the trainer's closing knowledge check, reflection, or skills demonstration.
Accuracy & recognition
Important programme notes
Recognition: This programme teaches HACCP principles and plan development. It does not by itself certify a facility, product or management system.
Who should attend
Who this course is for
Food-production teams, quality personnel, supervisors, chefs and HACCP team members.
01
Live online via Zoom Meeting
Join a scheduled public intake from anywhere. Trainer-led, camera-on, with hands-on exercises and Q&A throughout.
02
Private in-house group session on Zoom
The same programme run privately for one organisation on its own date, with examples tailored to your policies and roles.
03
Joining details by email
The Zoom link, meeting ID and passcode are sent automatically once payment succeeds, with reminders one day and one hour before the start.
Course questions
What organisations usually ask
Is HACCP Food Safety Training: Principles & Plan Development HRD Corp claimable?
The programme can be proposed as HRD Corp claimable training, subject to the employer’s eligibility, current scheme rules, course registration and final approval.
Who should attend this course?
Food-production teams, quality personnel, supervisors, chefs and HACCP team members.
How long is the course and how is it delivered?
The standard duration is 2 days. Every session runs live on Zoom with a trainer — there is no face-to-face or physical classroom option. Available formats: Live online via Zoom Meeting, Private in-house group session on Zoom.
How do I receive the Zoom link?
Reserve a seat online and complete payment. The Zoom joining link, meeting ID and passcode are emailed automatically the moment payment succeeds, followed by an automatic reminder one day before and one hour before the session starts.
What do I need to join the session?
A computer with a stable internet connection, the free Zoom client, a webcam and a headset. Sessions run in Malaysia time (GMT+8). Software used in hands-on courses should be installed before day one — the joining email lists what to prepare.
Build a stronger team
Bring HACCP Food Safety Training: Principles & Plan Development to your organisation.
Tell us your preferred dates, team size and learning priorities. We will prepare a tailored programme and quotation.
*HRD Corp claimability is subject to employer eligibility, current scheme rules, course registration and approval. Public fees are indicative until confirmed in writing. Certification, licensing and statutory pathways may require an approved provider, separate assessment, experience or registration set by the relevant authority or awarding body.