The application of Good Manufacturing Practices (GMPs) and the HACCP system is essential to ensuring food safety, quality, and regulatory compliance in food production processes.

This course provides you with the necessary tools to implement, maintain, and strengthen GMP and HACCP programs, ensuring effective hazard control and continuous improvement in the food industry.

Main Topics:

✅ Principles and requirements of Good Manufacturing Practices

✅ Fundamentals and steps for implementing the HACCP system

✅ Hazard identification and establishment of critical control points

✅ Verification, documentation, and continuous improvement of the system

Aimed at:

✔️ Food safety and quality managers

✔️ Operational and supervisory staff in food plants

✔️ Consultants, auditors, and food industry professionals