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

Training Objective

The aim of this training is to provide experts from businesses that want to establish a Food Safety Management System with knowledge, to gain skills in system implementation, and to provide businesses that have already implemented the HACCP system with the necessary skills to improve their existing system.

Training Goals

Through this training, participants will:

• Develop an understanding of HACCP requirements
• Learn the definitions related to HACCP
• Understand the system
• Receive training sufficient to define HACCP themselves

Training Content

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

Target Audience

• Employees of businesses in all stages from food production to packaging, storage and transport, sales, and service

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.