Certificate Details

Hazard Analysis and Critical Control Points (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. Islam stood out for his ability to develop process flow diagrams with precision and professionalism, reflecting a deep understanding of production stages. He also achieved a perfect score of 100% in the final assessment, demonstrating full mastery of HACCP principles. He shows strong readiness to lead a HACCP team and build an effective system that ensures continuous protection of products in any food organization 👏