SELF-PLACED COURSE (Do not Wait ! Start Now !)

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Course Duration: 3 Hrs.  (Online)

• Class Room Link / Training Link will be shared through your registered email after the completion of the fee payment.
• Participants need to go through the Each chapter and complete the final assessment.
• Total Chapter: 1 to 4
• Duration of the Program: (3 Hrs.) 1 Week 
• Examination should be completed within one week.  
• Course materials can be downloaded from the classroom.
• Upon completion of the course, participants gain the INTERNATIONAL CERTIFICATE

Overview: Our HACCP Level 1 Training Program is designed to provide participants with a foundational understanding of Hazard Analysis Critical Control Point (HACCP) principles. This entry-level course is suitable for front-line employees and individuals involved in food handling, production, and processing. The program aims to establish a solid knowledge base on essential food safety concepts and the basics of the HACCP system.

Key Components:

Introduction to Food Safety:

• Overview of the importance of food safety in the food industry.
• Understanding the consequences of unsafe food practices.

Basic Principles of HACCP:

• Introduction to the seven principles of HACCP and their significance.
• Understanding how HACCP contributes to the production of safe and quality food products.

Identification of Hazards:

• Recognizing common food safety hazards, including biological, chemical, and physical contaminants.
• Understanding the sources and potential risks associated with these hazards.

Prerequisite Programs:

• Introduction to Good Manufacturing Practices (GMPs) and other prerequisite programs.
• Understanding the role of GMPs in maintaining a hygienic and safe food production environment.

Critical Control Points (CCPs):

• Definition and identification of Critical Control Points in the production process.
• Understanding the significance of monitoring and controlling CCPs.

Monitoring and Record-Keeping:

• Basics of monitoring procedures at CCPs.
• Importance of accurate record-keeping in the HACCP system.

Corrective Actions:

• Understanding the concept of corrective actions in the event of a deviation.
• Strategies for addressing and preventing potential food safety issues.

Verification and Documentation:

• Overview of verification activities to ensure the effectiveness of the HACCP system.
• Proper documentation practices for HACCP plans.

Target Audience: This program is suitable for entry-level employees, food handlers, and anyone involved in the early stages of food production. It provides foundational knowledge for individuals who may not directly manage HACCP plans but play a crucial role in maintaining a safe food production environment.

Outcome: Participants completing the HACCP Level 1 Training Program will gain INTERNATIONAL CERTIFICATE and a basic understanding of HACCP principles, enabling them to contribute to the overall food safety culture within their organization. The program sets the stage for further training and development in higher levels of HACCP certification.

Course Duration: 3 Hrs. (Online / Self Placed)

• SELF-PLACED COURSE (Do not Wait ! Start Now !)

SELF-PLACED COURSE ( Do not Wait! Start Now !)

• After fee payment we will share the Self-Placed Course Link to your registered email address.
• After receiving mail join the class and start learn and complete the assignment and examinations.
• U-TECH INTERNATIONAL certificate of “HACCP Level 1” will be issued to participants only after successful completion based on written examination 

Training Link: This will be shared through your registered email after the completion of the fee payment.

Course materials will be provided for all participants