The Hazard Analysis Critical Point (HACCP) Training Course for food processors and manufacturers in Azerbaijan  



  • 28

  • June

  • 10 a.m.

On June 28-29, the U.S.-Azerbaijan Chamber of Commerce, Inc. (USACC) and USAID Mission to Azerbaijan in partnership with Azerbaijan Investment and Export Promotion Foundation (AZPROMO) and the Small and Medium-sized Enterprises Development Agency (SMEDA) are co-organizing the Hazard Analysis Critical Point (HACCP) Training Course for food processors and manufacturers in Azerbaijan. 

The goal of the program is to help food processors and manufacturers in Azerbaijan, including individual entrepreneurs, small and medium-sized businesses and women-owned enterprises to learn and implement HACCP principles, minimize food safety risks starting from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product, as well as introduce food safety culture within food production, procurement, handling (warehousing), distribution and consumption level. The candidates are selected by AZPROMO, SMEDA and USAID PSA Program.

What HACCP training course participants will learn?

  • Work through Codex HACCP form templates for a product and process
  • Work through the methodology of food safety risk assessment
  • Differentiate between critical control points (CCPs) and process controls (PCs).

Who will teach the HACCP course?

The training will be provided by NSF International, Inc. As a global, award-winning training organization, NSF International’s HACCP training is internationally recognized and offers up-to-date information aligned with the continual growth and evolution of the food and beverage industry. This comprehensive training series provides the knowledge, skills and confidence to build, implement and manage a successful HACCP system for food safety assurance throughout the supply chain. This course is based on Codex HACCP, with exercises/activities geared towards food processors and manufacturers. It is not specialized per food sector; however, the methodology of HACCP would be applicable.