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. Ibrahim El-Sheikh is a prominent leader in the HACCP system. Through his discussions and his presentation of process flow diagrams, he has demonstrated deep understanding and strong organizational skills. He possesses the competence and expertise to effectively lead a HACCP system in any food organization.