Certificate Details

Hazard Analysis And Critical Control Point

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. Mujahid stood out with his active attendance and outstanding participation throughout the training, demonstrating strong engagement and insightful discussions that reflected a deep understanding of the content. He also showed a high level of comprehension of HACCP concepts, qualifying him to effectively implement the HACCP system in any food organization. He achieved a notable score of 79.5% in the final assessment 👏