Anyone with an interest in food safety and the food business is eligible for HACCP training. All key personnel involved in the manufacturing, catering, or retailing of food products (raw materials, ingredients, and finished products), such as butchers, chefs, cooks, managers, and supervisors, should have a basic understanding of food safety and their rights and responsibilities in accordance with country regulations. Additionally, all employees of an organization who plan to obtain HACCP certification should receive HACCP training.