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: ng. Siraj is one of the outstanding participants in the HACCP course, achieving an impressive score of 93.8%. He excelled in discussions, corrective actions, root cause analysis, the “Five Whys” method, and risk assessment. He demonstrates strong capability to lead a HACCP system effectively in any food organization.