The training is for professional development purposes, and the certificate obtained does not replace the MYK authorization certificate in trainings where the MYK authorization certificate is mandatory.
Training Purpose
The purpose of this training is to provide participants with knowledge about the principles and concepts of HACCP, which form the foundation of food safety management systems.
Training Objectives
By the end of this training, participants will have a general understanding of food safety and HACCP principles. They will acquire the skills necessary to implement and manage HACCP principles and plans, which form the foundation of food safety management systems in their companies. They will have a systemic approach.
Training Content
-
General information about food safety and HACCP principles
-
7 principles of the HACCP plan
-
Hazard Analysis
-
Critical Control Points / Critical Limits
-
Observation System / Corrective Actions
-
Verification Procedures
-
Documentation Procedures
Target Audience
-
Food Engineers, Veterinarians, Chemical Engineers, Agricultural Engineers, Biologists, Chemists, and students of these relevant fields.
-
Students of Food Science, Technology, and Microbiology.
-
Anyone aiming for a career in food safety, production, and sales and wishing to acquire knowledge in these areas.
Instructor
Prof. Dr. Mustafa Tayar
Training Duration
1 day / 4 hours
The training is open to corporate collaborations, and individual applications are not accepted. The training content can be re-planned based on the corporate participant profile and your specific needs. Following mutual discussions, the scope and method of the training (In-person, Online) will be determined, and the related processes will be completed. If an agreement is reached, the suitable dates and times for your institution's participants and our instructors, as well as the location of the training, will be determined.