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: The trainee has successfully completed the HACCP course requirements with a score of 81.3%, demonstrating a solid understanding of hazard analysis and critical control points. She possesses the essential skills to effectively contribute to food safety teams and support the implementation of control plans to ensure product safety