Certificate Details

Hazard analysis and Critical Control Points

Description: The trainee has successfully completed the HACCP Training Program at Khtowat for Quality and actively applied the course content during the training period. She participated in the course discussion group and conducted a complete hazard analysis for a dairy processing plant, demonstrating practical understanding of food safety risks. During the course, she effectively applied the seven principles of HACCP by: Identifying and evaluating food safety hazards. Determining Critical Control Points (CCPs). Establishing critical limits and monitoring procedures. Proposing verification activities and corrective actions. This practical application confirms her capability to support the design and implementation of HACCP systems within real food manufacturing environments.