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. Omar achieved a score of 86.1 in the HACCP course and actively participated in conducting a risk assessment for one of the steps in food production, resulting in a well-evaluated assessment of critical hazards. This demonstrates his ability to analyze risks and practically apply all principles and elements of the HACCP system effectively.