Basic HACCP for the Food Industry

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Course Information

From 2010, all food manufacturer shall use HACCP principles to ensure the safest possible food.
HACCP requires that the system is prepared by people who are familiar with both food and HACCP methodology.
The process that leads to a well-functioning HACCP system in the industry, consists of four components: plan, analyze, control and confirm.
This course presents all the sections of the HACCP process in an understandable way, with exercises and practical examples.

Course Details

Course Code:	PRO-014
Target group:	The theory and the HACCP methodology is general and is suitable for anyone with responsibility for food safety.
Duration:	Approximately 10 hours depending on previous knowledge.
Course Type:	E-Læring
Exam:	Webbased test with diploma
Language:	Norwegian
Price:	NOK 3000,-

Course Content

- The importance of food safety work
- Introduction to HACCP
- Basic Assumptions
- Food Dangers

Course Provider

Proactima AS in cooperation with Aquatic

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