This Program Designed for those working in any branch of the food industry at managerial / supervisory level. This includes 'traditional' supervisors and HACCP team members, but anyone who needs a brief understanding of HACCP as part of their work.
Course Content:
- Introduction to Course and HACCP
- Hazards
- Prerequisite Programs
- Model Sanitation Standard Operating Procedure (SSOP)
- Hazard Analysis and Preventive Measures
- Identification of Critical Control Points
- Establish Critical Limits
- Critical Control Point Monitoring
- Corrective Actions
- Record-keeping Procedures
- Verification Procedures
- The HACCP Regulation
Certification upon completion of the course!
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