This course is intended to provide businesses in the food industry sector the necessary knowledge and skills on the fundamentals of Hazard Analysis and Critical Control Point (HACCP).
HACCP is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. It is also used in the food industry to identify potential food safety hazards, so the key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the potential risks of the identified hazards. The system is used at all stages of food production and handling processes including packaging, distribution, among others.
This course is a combination of interactive discussion and practical exercises, to ensure that participants thoroughly understand the essentials of the modules outlined.
DATE: September 24 – 25, 2019 (8:30 AM – 5:00 PM)
VENUE: DOST Regional Office 7, Sudlon, Lahug, Cebu City
COST: Php 5,000.00 for CCCI Members
Php 6,000.00 for Non-CCCI Members
(Please see attached flyer for more details)
For registration and further inquiries, please call CCCI at
(032) 232-1421 to 24 or 0921-871-8063
or send us an e-mail at
and look for Ms. Julie B. Nabong Jr.
To confirm, kindly download and fill out the Registration Form attached below, and send to email@example.com.
We look forward to receiving your confirmed participation in the training. Thank you.