HACCP Training
Category: Food & Safety
Affiliation: ICD-NSDC (Industry-Oriented Programme)
Training Mode: Classroom + Practical Lab + Industry Exposure
Programme Type: Certificate / Short-Term Course
Programme Overview
The HACCP (Hazard Analysis and Critical Control Points) Training programme equips learners with the knowledge and practical skills to identify, assess, and manage food safety hazards in food production and handling.
This course focuses on risk assessment, critical control points, monitoring procedures, and regulatory compliance, making it ideal for food industry professionals, quality controllers, and supervisors aiming to implement food safety management systems.
Course Duration
- Certificate / Short-Term Training: 1 – 3 Months
Key Learning Areas
- Principles of HACCP and food safety management
- Hazard identification and risk assessment
- Critical control points (CCPs) and monitoring procedures
- Documentation and compliance for food safety
- Auditing and verification of food safety systems
Subjects / Syllabus Covered
- Introduction to HACCP and its Importance
- Food Safety Hazards: Biological, Chemical, and Physical
- Developing HACCP Plans for Food Operations
- Monitoring, Verification, and Corrective Actions
- Regulatory Standards and Compliance Requirements
- Record Keeping and Documentation Practices
- Practical Case Studies and Food Safety Audits
Practical Training
- Hands-on exercises in identifying hazards and CCPs
- Implementation of HACCP plans in production or kitchen settings
- Mock audits and inspection simulations
- Documentation and reporting of food safety compliance
Eligibility Criteria
- 10th / 12th Pass or Equivalent
- Interest in food safety, quality control, or food industry operations
- No prior experience required
Career Opportunities
Graduates can work as:
- HACCP Coordinator / Supervisor
- Food Safety and Quality Assurance Officer
- Production Safety Executive
- Kitchen or Food Production Compliance Officer
- Food Audit and Inspection Assistant
Employment Sectors
- Food Processing and Manufacturing Units
- Hotels, Restaurants, and Catering Services
- Cafeterias, Institutional Kitchens, and Hospitality Units
- Food Quality Audit and Regulatory Agencies
- Startups and Small-Scale Food Businesses
Why Choose This Course?
- Growing demand for HACCP-trained professionals in the food industry
- Strong focus on practical, hands-on food safety management
- Prepares learners for compliance and supervisory roles
- Enhances employability and food business credibility
ICD – Institute of Career Development,
Housing Board Junction,
Thiruvananthapuram,
Kerala, India