A certificate course on HABC Level 3 Award in Hazard Analysis and Critical Control Points (HACCP) for Food Manufacturing was conducted with Indocert, Aluva. The course aimed to equip participants with the necessary knowledge and skills to implement and manage HACCP systems in food manufacturing environments. Thirteen students attended the certificate course. The course covered a comprehensive range of topics essential for understanding and implementing HACCP principles in food manufacturing, including:
- Introduction to HACCP Principles
- Hazard Analysis and Risk Assessment
- Critical Control Points (CCPs) Identification
- Establishing Critical Limits and Monitoring Procedures
- Corrective Actions and Verification Procedures
- Documentation and Record-Keeping
- HACCP Implementation and Maintenance
The course was conducted over five days, from March 1st to March 6th. This duration allowed for in-depth discussions, practical exercises, and hands-on learning experiences to ensure participants gained a comprehensive understanding of HACCP principles and their application in food manufacturing settings. Upon completing the course and passing the assessment, participants were awarded the internationally recognized Highfield Certificate in HACCP for Food Manufacturing. This certificate, in association with Indocert, Aluva, is a testament to participants’ competency and proficiency in implementing HACCP principles in food manufacturing environments. The certificate course on HABC Level 3 Award in HACCP for Food Manufacturing, conducted in association with Indocert, Aluva, provided valuable insights and practical skills to the participants from the Department of Biotechnology. By equipping them with knowledge of food safety principles and HACCP implementation, the course contributed to their professional development and preparedness for careers in biotechnology-related industries.
