This training is for professional development purposes and the certificate received does not replace MYK authorization certificates where required for official trainings.

Training Objective

The aim of this training is to provide participants with knowledge about the principles and fundamentals of HACCP, which form the basis of food safety management systems.

Training Goals

At the end of this training, participants will have general knowledge about food safety and HACCP principles and will gain the ability to establish and manage HACCP plans, which form the foundation of food safety management systems in their workplace or business. They will adopt a systematic approach.

Training Content

• General information about food safety and HACCP principles
• The 7 principles of HACCP plan
• Hazard Analysis
• Critical Control Point / Critical Limits
• Monitoring System / Corrective Actions
• Verification Procedures
• Documentation Procedures

Target Audience

• Food Engineers, Veterinarians, Chemical Engineers, Agricultural Engineers, Biologists, Chemists and students in related departments
• Students of food science, technology, and microbiology
• Anyone aiming for a career in food safety, production, and sales, and who wants to gain knowledge

Instructor

Prof. Dr. Mustafa Tayar

Training Duration

1 day / 4 hours

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.