The general aim of HACCP (Hazard Analysis Critical Control Point) training is to contribute to reinforcing the safety of products from companies in the three sectors targeted by the ENFA-OI Program.

  • Specific objectives :
    • Review the main aspects of the HACCP method (control of microbiological, chemical and physical hazards).
    • Deliver training on the HACCP method, highlighting the specific features in the three target areas.
    • Provide participants with technical data sheets and/or tools for implementing HACCP standards.
  •  Target groups: Business support and professional organizations in the three target areas.

This training of trainers focuses on both business management aspects (MSMEs) and specific technical aspects (HACCP, plant processing), so that they can effectively support businesses in their development. The emphasis is on active teaching and the provision of practical tools.