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: Eng. Hani Talaat is one of the top performers in the HACCP course, achieving an impressive score of 92.8%. He demonstrated strong skills in understanding and analyzing processes, implementing corrective actions, and managing risks, with the ability to contribute effectively to the development of a HACCP system in any food organization.