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HACCP Trainings

ANAT CONSULTANCY is ready to prepare for you an offer tailored service to your specific needs and requirements. We always try to exceed the expectation

HACCP Trainings

Hazard Analysis And Critical Control Points

The Course we are offering is of High field approved HACCP Trainings in which we teaches about what are the Hazards related to particular types of foods and how we can find out the control points and Critical Control Points.

HACCP is Pro Active compared to End Product Testing of olden days which means that the company aims for the Problem not to arise instead of taking reaction upon arising problems.In HACCP we will study about Food Safety and also the Pre Requisite related to each business and 12 steps of HACCP in which 5 Preliminary steps and 7 Principles are included.

  1. Conduct a hazard analysis

    Plan to determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
  2. Identify critical control points

    A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
  3. Establish critical limits for each critical control point

    A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce that hazard to an acceptable level.
  4. Establish critical control point monitoring requirements

    Monitoring activities are necessary to ensure that the process is under control at each critical control point.
  5. Establish corrective actions

    These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product is injurious to health or otherwise adulterated as a result if the deviation enters commerce.
  6. Establish Verification Procedures:

    Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule. Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis. Verification also includes 'validation' – the process of finding evidence for the accuracy of the HACCP system
  7. Establish record keeping and Documentation procedures

    The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations. Implementation involves monitoring, verifying, and validating of the daily work that is compliant with regulatory requirements in all stages all the time.
  8. NB: Depending upon the level of Training the certificate and course explanations may varies.


In this training we will be studying in more details of what is food safety and how to maintain and follow food safety in food industries
Depending upon the level , the duration of the course and explanation varies.

  • Section 1: Food Poisoning and Food-Borne Disease

    The causes and effects of food poisoning and food-borne illness
  • Section 2: Hazards

    Physical, Chemical and Microbiological Contamination and Cross Contamination
  • Section 3: Control Measures

    The techniques and methods used to eliminate or reduce hazards to food safety
  • Section 4: Management

    The role of management focusing on HACCP
  • Section 5: Legislation

    Interpretation of, and compliance with, current food legislation
  • Section 6: Application

    Application of the principles of food safety from a management perspective
  • Section 7: HACCP

    HACCP and Its Principles
  • SECTION 8: Pest Control and management

    How to control Pests
  • Section 9: Personal Hygiene

    Difference types of Personal Hygiene practices to be followed compulsory
  • Section 10: Cleaning

    Cleaning and its importance depending on the areas
  • Section 11: ASSESSMENT by HABC


  • HABC HACCP level 2 Training
  • HABC HACCP level 3 Training
  • HABC HACCP level 4 Training
  • HABC Advance Food Safety Level 1 Training
  • HABC Advance Food Safety Level 2 Training
  • HABC Advance Food Safety Level 3 Training
  • HABC Advance Food Safety Level 4 Training
  • Good Hygeine Practices Training For Staffs and Managers As per Sharjah Municiplaity