Certificate Details

Hazard Analysis and Critical Control Point (HACCP)

The scientific content includes 12 elements starting with forming the HACCP team, describing the product, identifying the intended use, and preparing and confirming the flow diagram. Then come the seven principles, beginning with hazard analysis, followed by determining Critical Control Points (CCPs) and setting critical limits for each point. Finally, the system includes monitoring, corrective actions, verification, and documentation to ensure continuous food safety.

Description: Dr. Hadi Salah stood out for his active participation throughout the HACCP course, contributing through constructive discussions and demonstrating a deep understanding of the system’s principles. He achieved an impressive score of 92.7%, showing strong skills in risk analysis and implementing corrective actions, with the ability to apply HACCP principles effectively in any food organization.