Certificate in Food Safety Management System – HACCP Method

The training in Food Safety Management System – HACCP Method aims to train professionals capable of ensuring food safety throughout the production, processing, and distribution chain. It is aimed at stakeholders in the agri-food sector, catering, hospitality, as well as quality managers, inspectors, production supervisors, or project leaders in the food sector.

This training provides a solid understanding of the challenges of food safety, biological, chemical, and physical risks, as well as the national and international regulatory framework regarding hygiene and food quality. Learners are trained in good hygiene practices (GHP) and good manufacturing practices (GMP), in the organization of health control, and in the implementation of a risk prevention-oriented management system.

The core of the training is based on the HACCP method (Hazard Analysis Critical Control Point), which is a systematic and preventive approach to hazard management. Students learn to analyze hazards, identify critical control points (CCP), define critical limits, establish monitoring procedures, corrective actions, verification methods, and an effective documentation system. Emphasis is placed on the practical application of these principles in various contexts (agri-food industries, collective kitchens, restaurants, processing units, etc.).