- Duration
- 2 days
- Level
- Basic
- Format
- Offline / In Person
- Training Fee
- Rp 3.500.000
- Schedule:
- On request, minimum 5 participants or in-house training
About This Training
HACCP (Hazard Analysis Critical Control Point) is an internationally recognized foundation of modern food safety systems. This training is designed to provide a comprehensive and practical understanding of HACCP implementation, from theory to practical field application.
Led directly by drh. Asep Rusmana, a HACCP Expert for the Indonesian Ministry of Trade with 20+ years of experience in leading food businesses (KFC, Bimoli, Indofood Plantation), participants will gain insights from real industry case studies.
Learning Methods
The training consists of 70% practice, 30% theory. Participants will develop a HACCP plan for their own products with trainer guidance. The training includes materials, HACCP plan templates, and 30 days of post-training consultation.
Training Syllabus
- Introduction to HACCP concepts and history
- 5 Preliminary Steps & 7 HACCP Principles
- Hazard identification (biological, chemical, physical)
- Determining Critical Control Points (CCPs) using a decision tree
- Establishing critical limits & monitoring systems
- Corrective actions, verification, & documentation
- Case studies and practical workshops
Training benefits
- Understand practical HACCP principles for the food industry
- Able to identify critical control points in production processes
- Develop a basic HACCP plan for your product
- Receive a Smartway Consulting certificate after passing the evaluation
Who should attend
QA/QC staff, production supervisors, food safety teams, food internal auditors, food technology students, and food MSME operators.
Standards Covered
- HACCP Codex Alimentarius
- SNI CAC/RCP 1:2011
- PRP (Pre-Requisite Programme)
