Build, document and verify a working HACCP plan: assemble the team, draw and confirm flow diagrams, determine CCPs, set critical limits and design monitoring, corrective action and record systems.
The HACCP Principles & Implementation course in Doha, Qatar teaches participants how to develop a HACCP plan from the ground up using the Codex Alimentarius logic sequence. Starting with assembling a multidisciplinary HACCP team and describing the product and its intended use, learners move through constructing and verifying flow diagrams on site, conducting a hazard analysis, applying a decision tree to identify critical control points, and setting scientifically justified critical limits. The course builds the competence needed to lead or contribute to a HACCP study.
Teaching is workshop based. Participants work in small teams on a realistic product or menu item, producing a hazard analysis worksheet, a HACCP plan table and verification schedule that they critique together. Discussion covers validation versus verification, internal audits, change management and how HACCP links to ISO 22000 and FSSC 22000 food safety management systems. Organizations can request the program in-house so teams develop or review their own HACCP plans with facilitator guidance during the sessions.
By the end of this course, participants will be able to:
Assemble a HACCP team and define product descriptions and intended use
Construct process flow diagrams and verify them on site
Conduct a hazard analysis using likelihood and severity
Determine critical control points using a decision tree
Set validated critical limits and design effective monitoring procedures
Plan corrective actions, verification activities and HACCP records
Review and update a HACCP plan when processes, products or suppliers change
This course is intended for people who will develop, lead, maintain or audit a HACCP plan.
HACCP team leaders and members
Food safety and quality managers
Executive chefs and kitchen managers
Production and operations supervisors
Internal food safety auditors
Food safety consultants and technical staff
Prerequisite programs that must be in place first
Assembling the HACCP team and defining scope
Describing the product and identifying intended use and consumers
Constructing and verifying process flow diagrams on site
Listing hazards at each process step
Assessing likelihood and severity of each hazard
Identifying control measures for significant hazards
Completing a hazard analysis worksheet
Using a Codex decision tree to determine CCPs
Setting measurable critical limits for time, temperature and pH
Validating critical limits with scientific evidence
Distinguishing CCPs from operational prerequisite programs
Designing monitoring methods, frequency and responsibility
Writing corrective action procedures for each CCP
Controlling and disposing of nonconforming product
Building the HACCP plan summary table
Verification versus validation of the HACCP plan
Internal audits, record review and thermometer calibration
Documentation and record-keeping requirements
Links to ISO 22000 and FSSC 22000 systems
Food businesses in Qatar range from hotel kitchens and large catering units to central production facilities and food manufacturers, many handling imported ingredients in a hot climate where temperature control is critical. Clients, event organizers and the Ministry of Public Health increasingly expect documented, verified food safety systems. Professionals who can build and maintain sound HACCP plans help organizations protect consumers, pass audits and supply hospitals, schools and hospitality venues with confidence, supporting Qatar's commitment to public health and food security.
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 HACCP implementation course in Doha, Qatar that teaches you to build and verify a HACCP plan. You work through the Codex steps, from forming the team and drawing flow diagrams to determining CCPs, setting critical limits and planning monitoring, corrective actions, verification and records.
It is aimed at HACCP team leaders and members, food safety and quality managers, executive chefs, production supervisors, internal auditors and consultants who are responsible for developing, maintaining or reviewing a HACCP plan in their organization.
HACCP Fundamentals explains the seven principles so frontline staff can follow an existing plan and carry out monitoring. This course goes further: participants learn to create, validate and verify a complete HACCP plan, so it suits those leading or contributing to a HACCP study. Some prior HACCP awareness is helpful.
Yes. It can be run at your site or online and tailored to your sector, processes, products and schedule, with workshops built around your own HACCP plan where useful. Contact Leaders Training Center to plan the in-house program.
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.
