Course Overview

GMP and HACCP in Food System: Essentials for Food Safety and Quality Management

⏱ Duration: 18 Hours (Equivalent to 1 Credit Hour) | Mode of Delivery: Offline (In-person classroom lectures and practical sessions)

Instructor(s):

• Md. Harun-Ar Rashid: Former Head of QC and R&D, Eurasia Food Processing Industry; expert in HACCP, GMP, food safety.
• Mohaiminul Hasan Shakil: Lead Auditor-Food, Bureau Veritas-Bangladesh Pvt Limited; specialist in food safety auditing.

Course Description

GMP and HACCP in Food System: Essentials for Food Safety and Quality Management (MC-34-014) meets the global demand for certified food safety professionals, driven by stringent regulatory standards and sustainable production goals. This course equips participants with practical skills to implement Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) in food production. Through case studies, hands-on assignments, and expert-led sessions, learners will master risk assessment, compliance, and auditing, preparing them for roles in quality assurance, food safety, and regulatory agencies.

Evidence of Demand

• There is a growing global demand for certified food safety professionals due to stringent regulatory standards (Codex Alimentarius, ISO 22000), export compliance requirements, and sustainable production goals.
• Food industries increasingly require GMP & HACCP-trained personnel for QA/QC and compliance roles.

Purpose and Objectives

This course aims to train participants in GMP and HACCP principles, enabling them to ensure food safety, quality assurance, regulatory compliance, and effective risk management in food production systems.

Course Content & Class Plan (Modules)

• Module 1: Intro to Food Safety Systems: Codex Alimentarius, ISO 22000, global standards.
• Module 2: Fundamentals of GMP: Facility design, hygiene, personnel training, documentation control.
• Module 3: HACCP Framework: 7 principles, hazard analysis, CCP identification.
• Module 4: Risk Assessment & Controls: Biological, chemical, physical hazards; preventive measures.
• Module 5: Case Studies & Applications: Implementation challenges, compliance audits.
• Module 6: Assessment & Certification Preparation: HACCP plan drafting & presentation.

Practical & Field Work

• GMP Checklists: Executing GMP checklist exercises for facility design and hygiene. * HACCP Drafting: Hands-on drafting of HACCP plans.
• Risk Simulation: Participating in risk assessment simulations for biological, chemical, and physical hazards.
• Case Analysis: Analyzing real-world case studies regarding implementation and compliance.
• Presentations: Engaging in presentation workshops for HACCP plan reviews.

Learning Outcomes

After completing the course, participants will be able to:

• Design and implement GMP & HACCP systems.
• Conduct hazard analysis and identify CCPs.
• Perform risk assessments in food production.
• Document, audit, and improve food safety systems.
• Qualify for professional roles in food safety management.

Target Audience & Requirements

Target Audience:

• Food industry professionals.
• QA/QC personnel.
• Food safety officers.
• Food science students & researchers.
• Food & beverage entrepreneurs.

Entry Requirements:

• Basic knowledge of food safety/food science or relevant industrial experience.
• Minimum Age: 18 Years.

Career Pathways

Learners can follow this progression pathway: QA/QC Executive → HACCP Coordinator → Food Safety Officer → Lead Auditor (ISO 22000/HACCP) → Regulatory Agency Roles → Advanced Certification in Food Safety Management.

Assessment Criteria

• Final Presentation – 40%
• HACCP Plan Assignment – 20%
• Quizzes – 20%
• Participation – 20%

Tools & Resources

• Classroom with projector and presentation equipment.
• HACCP plan templates and printed GMP checklists.
• Codex guidelines and ISO reference materials.
• Case study documents and a whiteboard.

Financial Information

• Tentative Course Fee: 4,000 BDT per participant.