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HACCP (Hazard Analysis Critical Control Point) is internationally accepted as the most cost-effective method of preventing food contamination from chemical, microbiological and physical hazards.

 By using the HACCP system, control is shifted from end product testing (corrective) into the design and manufacturing of products (preventive) and can be applied to a specific product or to an existing or new process.


For more details, please call – Parveen Kumar - +91- 93164 73026 / 98143 11283 (whatsapp also) or email –

HACCP has international recognition as the most cost-effective means of controlling food borne disease.



·         Current Concern in food industry over safety of products.

·         Introduction to Food Laws (India) + Codex

·         Food Safety Prevention technique of control over food safety.

·         HACCP Implementation Programme  (12 Steps)

·         Hazard Types & Related controls

·         Process flow Study.

·         Hazard Identification

·         Tools for Hazard Analysis

·         Identifying Critical Control Points.

·         PRP (GMP + GHP)

·         Regulatory Compliance (like FSSAI)

·         Correct Food other ingredients or packaging material Storage and Delivery Method.

·         Importance of Plant / Worker’s Hygiene.

·         Monitoring Procedures and Documentation Control for Process.

·         Traceability to the Product and Process

·         Continual Improvement Techniques & Methodology,

·         Corrective Action and process Improvement

·         Decision Tree / Development of HACCP Plan


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Parveen Kumar
Mob - +91 93164 73026 / 98143 11283 (Whatsapp also)
Email -


June 08, 2017 — 9:00 am to
June 10, 2017 — 6:00 pm

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Sec - 14
Chandigarh, India