Food HACCP (Hazard Analysis and Critical Control Points) - Face-to-Face Training

Strengthen your food safety systems with our Face-to-Face HACCP Training, designed to equip you with practical, industry-relevant knowledge and skills.

This interactive seminar covers essential areas including food safety principles, Good Hygiene Practices (GHP), HACCP plan development and control measures, as well as validation, monitoring, and verification activities. Participants will also learn how to review and continuously improve their systems to ensure compliance and effectiveness.

Through hands-on sessions and real-time discussions, you’ll gain a deeper understanding of HACCP implementation, allowing you to identify risks, enhance preventive controls, and build a stronger culture of food safety within your organization. Connect with experts and fellow professionals while learning strategies you can immediately apply in your operations.

Led by Ms. Emelita Alegre, a seasoned food safety trainer and a consultant for Quality and Food Safety Management Systems, this full-day training combines solid theoretical foundations, real-world case studies, and hands-on practical exercises to ensure participants gain actionable skills they can confidently apply immediately in their food safety and HACCP systems.

Participants will attend in person at the IFSA Training Hall in San Juan City from 9:00 AM to 5:00 PM. Lunch, snacks, and beverages will be provided.

• Early bird rates are now open!

• Group and bundle promos are available.

• Inclusive of meals throughout the day!

• Soft copy of learning materials will be provided to all attendees.

Areas Covered in Session

Introduction – Food Safety Principles

Good Hygiene Practices (GHP)

HACCP Plan and Control Measures

Validation, Monitoring, and Verification Activities

Review and Improvement

What you’ll learn

By the end of this training, participants will be able to:

• Understand the core principles of food safety and the role of HACCP in ensuring product safety and compliance.

• Identify biological, chemical, and physical hazards associated with food processes.

• Develop and implement an effective HACCP plan, including hazard analysis and determination of Critical Control Points (CCPs).

• Establish critical limits, monitoring procedures, and corrective actions to maintain control over food safety hazards.

• Apply validation, monitoring, and verification activities to ensure HACCP system effectiveness.

• Perform regular review and continuous improvement of HACCP systems in line with industry standards and regulations.

Skills you’ll gain

• Strong understanding of HACCP principles and food safety management systems

• Ability to conduct hazard analysis and risk assessment in food operations

• Competence in developing, implementing, and maintaining HACCP plans

• Skills in monitoring, verification, and documentation of food safety controls

• Improved attention to detail in identifying risks and ensuring compliance

• Enhanced ability to support audits and regulatory requirements

Target participants

This training is ideal for professionals involved in food safety, quality, and operations, including but not limited to:

• QA/QC Officers, Supervisors, and Managers

• Food Safety Team Leaders and Members

• Production and Plant Supervisors

• R&D, Sanitation, and Maintenance Personnel

• Regulatory and Compliance Officers

• Professionals working toward HACCP, GMP, ISO 22000, or FSSC 22000 certification

• Anyone responsible for implementing and maintaining food safety systems in their organization

Certificate Of Completion

• Participants who successfully complete the full-day training will receive an official Certificate of Completion from the Institute for Food Safety Advancement.

About the Speaker

Ms. Emelita Alegre is a seasoned food safety trainer and dconsultant for quality and food safety management systems. She has conducted training on Quality Management System, HACCP, GMP, Statistical Techniques, Sensory Evaluation, and Root Cause Analysis. Currently, she performs third-party certification audits to ISO 9001:2015, ISO 22000:2005/2008, and HACCP, as well as management system audits for various sectors such as food and feed manufacturing, and government, among others.