Course Curriculum
3
sections •
8
lecture
What is a hazard? Identify, assess and control
HACCP levels, the global burden and the origin of HACCP
Hazard types: biological, chemical, physical and allergens
Sources of hazards and prerequisite programmes (PRPs)
The 5 preliminary steps of HACCP
Principles 1 & 2: hazard analysis and CCPs
Principles 3, 4 & 5: critical limits, monitoring, corrective actions
Principles 6 & 7: verification, validation and documentation
About This Course
A free recorded introduction to HACCP: what a hazard is, hazard types, prerequisite programmes, the 5 preliminary steps and the 7 HACCP principles, with a final exam and a completion certificate for those who pass.
Your Instructor
Dr Mohamed Hassan
Certified Expert Trainer
Experience in food safety and Quality for 15 years , Lead so many workshop and training sessions worldwide
Certified Certificate
Get a certified certificate upon successful completion that you can share on LinkedIn and add to your CV
Internationally Recognized
Shareable
RECORDED
