This three day programme is an essential training for all managerial personnel, including general managers and looking after, purchase, production, marketing and quality. The training equips the participants to identify significant hazards, fix critical control points, establish critical limits, prepare monitoring procedures, develop corrective action procedures, formulate essential records for food safety and establish verification procedures of food safety programmes. A thorough knowledge of the above steps will enable the key production personnel of any food processing unit to achieve food safety as required by national and inter national standards and regulatory agencies. The training faculties include the pioneers of introducing HACCP and HACCP training in India. Some of them were instrumental in organizing around 150 training programmes in HACCP, PRPs and ISO 22000 for the benefit of the personnel from food industry and some regulatory agencies.