HACCP & Cost Control Training B2B Food Production

Standardise your dairy line, calculate real costs, and pass state audits without guesswork.

Step-by-step programmes for food manufacturers who need compliance, not theory.

Puro Whey builds practical training for dairy and processing facilities. We cover HACCP documentation, ingredient cost calculation, warehouse automation, and licence preparation for state inspection. Every module ends with templates you can apply to your own production floor the same week.

Our courses are built around real Georgian dairy and confectionery lines — not generic slides. You get checklists for supplier contracts, yield-loss tables, and CCP monitoring sheets that inspectors actually accept.

View course programmes Talk to a consultant

Production manager reviewing HACCP documentation on a clipboard inside a food processing facility

From first call to a certified production line

We do not hand you a generic checklist. Each engagement starts with your actual line, your suppliers, and your current documentation. The sequence below shows how a typical project moves from the initial request to a working, auditable system.

Site audit and gap analysis HACCP plan and CCP mapping Costing model for raw ingredients Warehouse and batch traceability setup Staff training and dry runs Licensing support and handover

Ready to standardise your production line?

Book a free 30-minute consultation and get a clear picture of which HACCP and costing steps apply to your facility first.

Book a consultation

Trusted by food manufacturers across Georgia

Feedback from production managers and quality engineers who completed our HACCP and costing programmes.

Gocha Gasanov“The HACCP module helped us restructure our dairy line documentation from scratch. We passed the state inspection on the first attempt, which saved us nearly two months of rework.”
Quality Manager, dairy plant
Beka Bakradze“The raw ingredient costing framework exposed where we were losing margin — mostly in storage shrinkage and yield losses. We adjusted our receiving process and saw a measurable drop in waste within one quarter.”
Production Director, confectionery
Kakhaberi Todua“The supply chain module gave us a practical way to coordinate with our dairy suppliers. Cold chain monitoring and safety stock rules are now part of our weekly routine.”
Supply Chain Lead, cheese facility
Tamazi Davitashvili“We used the licensing checklist to prepare our processing workshop for state registration. The step-by-step format made it clear which documents to prepare first and what the inspectors actually check.”
Owner, meat processing workshop
Venera Bolkvadze“The course on warehouse automation helped us choose a simple inventory system that fits our scale. We now track ingredient batches by expiry date, and the monthly stock count takes half the time it used to.”
Operations Manager, bakery

Continue with the next training block

HACCP Documentation Templates

Ready-to-use forms for hazard analysis, CCP monitoring logs, and verification records. Adapt them to your dairy line and pass the audit without last-minute paperwork.

Ingredient Costing Spreadsheet

A structured calculator that tracks purchase price, transport, storage loss, and yield. Enter your own figures and see where the margin actually disappears.

Cold Chain Checklist for Perishables

A practical list of checkpoints for inbound raw milk and cultures: temperature at reception, holding times, and supplier documentation. Use it as a daily control sheet.

Warehouse Layout for Dairy Ingredients

Guidance on zoning dry storage, chilled rooms, and quarantine areas. Reduce cross-contamination risk and make stock counting faster for your team.

Browse all course modules

Cookie settings

We use cookies to keep the site reliable, remember basic choices, and understand which pages are useful. You can accept, reject, or review the settings before continuing.

EN KA