Food Hygiene and HACCP: Principles and Application
Course Description
HACCP principles and audit techniques This course is focused on how to perform a detailed audit of the HACCP systems of food and feed operations. It is designed to give participants a thorough understanding of the general approach to HACCP auditing and the techniques needed to perform an effective audit.
The Training Course Will Highlight ?

This course is aimed at participants with a good existing knowledge of the HACCP principles.
All workshops will be of 5 days duration and will include tutor presentations, group exercises and a visit to a food feed operation.

Training Objective

By the end of this course delegates will be able to:

The main objectives of the course is to provide all candidates the hands-on on how to audit the full cycle of food hygiene based on HACCP  principles.

Target Audience

Team Leaders, Managers, Line Managers, Supervisors, Team Leaders, Project Managers, Control Center Operators and Supervisors, Emergency Dispatchers, Security Personnel and CCTV Operators, HSE Officers, HSE Personnel, HSE Professionals, Emergency Response Team Members, HSE Managers and Auditors, Health & Safety and Environmental Professionals, Coordinators, Specialists and other full-time safety practitioners, Fire Officers, Loss Control Managers, Security Directors and Managers, Security Supervisors, Facilities Directors and Managers, HR and Administrative Managers with responsibility for security, Project Managers, Safety Inspectors, Plant Managers and Supervisors, Incident Control Point (Forward Control) Team Members, Supervisors, Advisors, Auditors, Laboratory Personnel, Emergency Personnel.

Training Methods

This interactive Training will be highly interactive, with opportunities to advance your opinions and ideas and will include;

  • Lectures
  • Workshop & Work Presentation
  • Case Studies and Practical Exercise
  • Videos and General Discussions

Daily Agenda

Key topics covered in the workshop will include:


Relevant EU legislation

HACCP based procedures

– Prerequisite food hygiene requirements

– DG SANCO Guidance Annex 1

– DG SANCO Guidance Annex 2

HACCP Principle 6

The Principles of auditing

Practical training audit (field) visit

Document review

By attending this course participants can refresh and challenge their knowledge of HACCP and gain a good understanding of how to approach an audit of a HACCP based system. This course is designed for participants with a more advanced existing knowledge of HACCP.

  • BTS attendance certificate will be issued to all attendees completing minimum of 80% of the total course duration.
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Course Rounds : (5 -Days)

Code Date Venue Fees Register
HSE170-011 12-11-2023 Dubai USD 5450
HSE170-06 14-01-2024 Dubai USD 5450
HSE170-07 28-04-2024 Marrakesh USD 5450
HSE170-08 15-07-2024 Indonesia USD 5950
HSE170-09 20-10-2024 Dubai USD 5450
Prices doesn't include VAT

UpComing Date

  • Start date 12-11-2023
  • End date 16-11-2023

  • Country UAE
  • Venue Dubai

Quality Policy

 Providing services with a high quality that are satisfying the requirements
 Appling the specifications and legalizations to ensure the quality of service.
 Best utilization of resources for continually improving the business activities.

Technical Team

BTS keen to selects highly technical instructors based on professional field experience

Strengths and capabilities

Since BTS was established, it considered a training partner for world class oil & gas institution

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