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. Fathy Abdel Aty is a competent professional in the HACCP system, demonstrating clear commitment and a solid understanding of food safety principles. He has good ability in risk analysis and in following up on corrective actions, and effectively contributes to supporting and implementing HACCP systems within food organizations.