HACCP | An toàn Thực phẩm — Khóa đào tạo hoàn chỉnh + Chứng chỉ

Food safety failures do not happen because procedures are missing
They happen because wrong decisions are made under real operating conditions

This course is designed to help you apply HACCP in real food operations and understand how inspectors evaluate your system during audits

Learn HACCP as it is actually used in industry and food service — not as theoretical documentation

Why this course is different

- Focus on real operations, not paperwork

- Based on real inspection and audit situations

- Covers both food industry and food service environments

- Strong emphasis on decision-making under operational conditions

- Integrates digital traceability and HACCP 4 0 concepts

What you will learn

By the end of this course, you will be able to:

- Think and act like a food safety professional in real operations

- Understand HACCP principles in daily activities

- Clearly distinguish hazards, risks, PRPs, OPRPs and CCPs

- Identify food safety hazards in real operational contexts

- Evaluate risk based on severity, probability and process conditions

- Apply effective control measures across production, storage and handling

- Recognize common HACCP failures observed during inspections

- Determine whether food safety is truly under control

- Respond correctly to deviations and non-conformities

- Apply HACCP using modern digital tools (HACCP 4 0 approach)

- Receive a certificate of completion

Who this course is for

For anyone who wants to move from “learning HACCP” to “applying HACCP in real operations”

This course is ideal for:

- Students preparing for careers in food operations

- Food handlers and production staff

- Supervisors and team leaders

- Quality and food safety personnel

- Professionals responsible for daily food safety control

No prior HACCP knowledge is required

Course approach

This training focuses on practical HACCP implementation in real conditions

You will not learn how to produce academic documentation
Instead, you will understand how hazard analysis leads to correct operational decisions

The course is built around:

- Practical application scenarios

- Realistic operational examples

- Clear explanation of common food safety failures

- Inspection-oriented verification logic

- Integration of digital traceability and Industry 4 0

HACCP is presented as a structured decision system — not paperwork

Course content overview

- HACCP foundations for food operations

- Hazard vs risk logic

- PRP, OPRP and CCP classification

- Practical hazard analysis

- Monitoring and corrective actions

- Verification and documentation fundamentals

- Industry 4 0 integration in food safety

- Real industrial case studies

- Risk-based thinking in daily operations

- Final assessment and certificate

Requirements

- No prior HACCP knowledge required

- No specific software required

- Applicable across all food operations (industry, restaurants, catering)