HACCP Consulting & HACCP Training Course - Food Hygiene Practices and Prerequisite Programs for Building a Food Safety Management System in accordance with HACCP Codex & TCVN 5603:2023

HACCP Consulting & HACCP Training Course - Food Hygiene Practices and Prerequisite Programs

In the modern food safety management trend of 2026, food manufacturers are no longer focused solely on finished product inspection. Instead, organizations are shifting toward a preventive and risk-based food safety management approach throughout the entire food supply chain.

HACCP (Hazard Analysis and Critical Control Point) is internationally recognized as one of the most effective systems for identifying, evaluating, and controlling food safety hazards to ensure safe food production, processing, storage, transportation, and distribution.

According to HACCP Codex Alimentarius and Vietnam National Standard TCVN 5603:2023 – General Principles of Food Hygiene, an effective HACCP system must be established on the basis of strong prerequisite programs (PRPs), including GMP, SSOP, sanitation control, environmental hygiene, personnel hygiene, and operational controls.

HACCP and the Modern Food Safety Management Approach

HACCP is a scientific and systematic preventive food safety management system designed to:

identify food safety hazards;
assess food safety risks;
establish preventive control measures;
monitor critical processing steps;
prevent contamination and unsafe products before they occur.

Modern HACCP systems focus on controlling:

biological hazards;
chemical hazards;
physical hazards;
allergens;
cross contamination;
food fraud;
food defense risks;
traceability and supply chain risks.

The latest HACCP Codex approach emphasizes:

risk-based thinking;
preventive food safety management;
validation and verification;
contamination prevention;
continuous monitoring;
supplier verification;
corrective and preventive actions (CAPA);
documentation and traceability systems.

Prerequisite Programs (PRPs) – The Foundation of HACCP

Before implementing HACCP, organizations must establish effective prerequisite programs to create hygienic operating conditions suitable for safe food production.

According to TCVN 5603:2023 and Codex HACCP requirements, PRPs generally include:

GMP (Good Manufacturing Practices)

Control of:

factory layout and zoning;
hygienic facility conditions;
utilities and equipment;
process flow;
contamination prevention;
storage and transportation conditions;
environmental hygiene.

SSOP (Sanitation Standard Operating Procedures)

Including:

cleaning and sanitation procedures;
equipment sanitation;
cleaning chemical control;
water quality management;
pest control;
sanitation verification activities.

Personnel Hygiene Control

Including:

employee health monitoring;
personal hygiene practices;
handwashing procedures;
protective clothing;
food safety awareness training.

Supplier and Raw Material Control

Including:

supplier evaluation;
raw material inspection;
allergen management;
traceability systems;
contamination risk control.

Without effective PRPs, HACCP systems cannot operate efficiently or maintain food safety stability.

HACCP Principles According to Codex & TCVN 5603:2023

The HACCP system is based on the internationally recognized seven principles:

Conduct hazard analysis;
Determine Critical Control Points (CCPs);
Establish critical limits;
Establish monitoring procedures;
Establish corrective actions;
Establish verification procedures;
Establish documentation and record-keeping systems.

Modern HACCP implementation also requires:

hazard severity assessment;
likelihood evaluation;
validation of control measures;
verification activities;
trend analysis;
food safety culture development.

HACCP Documentation System

A HACCP food safety management system typically includes:

HACCP Plan;
Hazard Analysis;
CCP Monitoring Records;
Verification Records;
Validation Reports;
Corrective Action Records;
Recall Procedures;
Traceability Procedures;
Supplier Control Procedures;
Cleaning & Sanitation SOPs;
Internal Audit Procedures;
Food Defense & Food Fraud Procedures.

Documentation must comply with:

traceability requirements;
data integrity principles;
document control procedures;
regulatory compliance requirements.

HACCP Consulting and Training Services by VINTECOM International

VINTECOM International provides:

HACCP Codex Training;
HACCP Consulting according to TCVN 5603:2023;
GMP & SSOP Consulting;
Internal Auditor Training;
Food Safety Risk Assessment;
ISO 22000 Consulting;
FSSC 22000 Consulting;
Gap Assessment;
Mock Audit;
Food Defense & Food Fraud Consulting;
Export Readiness Assessment.

Training and consulting programs are designed based on:

practical implementation;
risk-based food safety management;
contamination prevention;
international compliance requirements;
export market expectations.

Benefits of HACCP Implementation

Implementing HACCP and prerequisite programs helps organizations:

improve food safety performance;
reduce contamination and recall risks;
strengthen traceability systems;
improve process consistency;
enhance QA/QC capabilities;
comply with legal and regulatory requirements;
improve customer confidence;
support international export requirements;
improve supplier and supply chain control;
establish a foundation for ISO 22000 and FSSC 22000 integration.

Industries Applicable for HACCP

HACCP systems are applicable to:

food manufacturing;
beverage production;
seafood processing;
meat and poultry processing;
dairy industry;
health supplement manufacturing;
food packaging;
catering and food services;
food logistics and cold chain operations;
agricultural product processing.

Register for HACCP Training and Consulting

Organizations involved in food production, processing, storage, transportation, packaging, logistics, and food supply chain management requiring:

HACCP training;
HACCP Codex implementation;
GMP & SSOP consulting;
food safety risk assessment;
internal audit training;
ISO 22000 / FSSC 22000 integration;
HACCP certification preparation;

please contact VINTECOM International for professional HACCP Training, Consulting, and Food Safety Management System implementation services in accordance with the latest HACCP Codex and TCVN 5603:2023 requirements.

📶📶📶 Contact us to register for HACCP and GMP training Course, Consulting and certification Services.

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📶📶📶 Further information, Please contact us as below:

☎ VINTECOM International Office in Ha Noi City: 16th Floor - Green Stars City, 234 Pham Van Dong Street, Phu Dien Ward, Hanoi City. Hotline 094-886-5288/ (024) 730-588-58

☎ VINTECOM International Office in Ho Chi Minh City: Glory Height Vinhome Grand Park - 88 Phuoc Thien Street, Long Binh Ward, HCM City. Hotline 0938-083-998/ (028) 7300-7588