Understand what HACCP is, how the seven Codex principles protect food, and how your daily tasks such as monitoring temperatures and recording checks keep a HACCP system working.
The HACCP Fundamentals & Food Safety course in Doha, Qatar introduces staff to Hazard Analysis and Critical Control Point, the preventive approach to food safety described in the Codex Alimentarius General Principles of Food Hygiene. Learners discover why food businesses control hazards at specific steps rather than relying on final inspection, how biological, chemical, physical and allergenic hazards arise, and how the seven HACCP principles fit together. The emphasis is on understanding the system well enough to follow it confidently on the job.
Sessions are practical and use familiar kitchen, catering and production examples. Participants read a simple flow diagram, identify where hazards could occur, practice taking and recording probe temperatures, and decide what to do when a reading falls outside the critical limit. The course suits staff who work within a HACCP plan rather than write one. Learners who need a regulated qualification can choose the Highfield Level 3 Award in Food Safety course. The program can also run in-house for hotels, caterers and food manufacturers.
By the end of this course, participants will be able to:
Explain the purpose of HACCP and how it differs from end-product inspection
Identify biological, chemical, physical and allergenic hazards in everyday food operations
Describe the seven Codex HACCP principles in plain language
Recognize critical control points and their critical limits on a flow diagram
Carry out and record monitoring checks such as probe temperature readings accurately
Respond correctly when a monitoring result shows a critical limit has been missed
Explain how prerequisite programs such as cleaning and pest control support HACCP
This foundation course is designed for food handlers and frontline staff who work within a HACCP-based food safety system.
Chefs, cooks and kitchen assistants
Catering and banqueting staff
Food production and packing operatives
Stewarding and receiving staff
Newly appointed food safety team members
Supervisors needing a HACCP refresher
Foodborne illness and its impact on consumers and businesses
Biological, chemical, physical and allergenic hazards
Bacterial growth and the temperature danger zone of 5°C to 63°C
The four Cs: cleaning, cooking, chilling, cross-contamination
Personal hygiene, handwashing and fitness for work
Cleaning and disinfection schedules
Pest control and waste management
Supplier approval and safe receiving of goods
Conducting a hazard analysis and determining CCPs
Setting critical limits and monitoring procedures
Corrective actions, verification and record keeping
Reading a simple process flow diagram
Cooking to a core temperature of 75°C as a common guideline
Hot holding at 63°C or above and chilling at 0–5°C
Using and calibrating probe thermometers
Completing monitoring logs honestly and legibly
Recognizing a deviation from a critical limit
Taking immediate corrective action and reporting it
Holding, reprocessing or discarding affected food
Your role during audits and inspections
Qatar's hotels, restaurants, catering companies, hospitals and schools serve large numbers of people every day, and major events place additional demand on food service teams. With much of the food supply imported and a hot climate that speeds bacterial growth, consistent hazard control matters at every step. Food safety oversight by the Ministry of Public Health expects businesses to manage hazards systematically, and staff who understand HACCP help organizations meet that expectation and support the health goals of Qatar National Vision 2030.
Join a scheduled class at our training center in Doha or attend live online. For organizations, the course can run as an in-house program at your premises or online, tailored to your sector, examples and schedule.
It is a foundation HACCP course in Doha, Qatar that explains how the seven HACCP principles prevent food safety hazards. Learners understand critical control points, critical limits and monitoring, and practice the checks and records they are responsible for within their workplace HACCP system.
It suits chefs, cooks, catering staff, food production operatives and receiving staff who follow a HACCP plan, as well as new food safety team members and supervisors who want a clear refresher on the principles before taking on more responsibility.
No. It is a non-accredited course that leads to a Leaders Training Center certificate of completion. Learners who need a regulated qualification can choose the Highfield Level 3 Award in Food Safety course, while those who will build HACCP plans can progress to HACCP Principles & Implementation.
Yes. It can be delivered at your premises or online and tailored to your sector, menu or products, real examples and shift schedule. Contact Leaders Training Center to plan an in-house program for your food handling teams.
Tell us a little about yourself and an advisor will contact you about batch timings, fees and eligibility. No obligation.
Sat–Thu: 09:00–22:00Fri: 08:00–22:00
Understand why food safety matters, recognize the main hazards in food, and apply the four Cs of cleaning, cooking, chilling and cross-contamination control in any food workplace.
Learn safe food handling from delivery to service, including temperature control, storage, stock rotation and allergen care, so you can apply hygiene for food handlers consistently on every shift.
Learn the personal hygiene standards expected of food workers, including effective handwashing, fitness to work, illness reporting, uniforms, jewelry rules and how to deal with cuts and wounds.
Learn to plan and carry out effective cleaning and disinfection in food premises, use chemicals safely, follow cleaning schedules, and control pests and waste to keep food areas hygienic.
