Certificate Details

Hazard analysis and critical control point ( HACCP )

Course Content Summary: Introduction to HACCP principles and food safety concepts Hazard identification (biological, chemical, and physical) Risk assessment and evaluation methods Determination of Critical Control Points (CCPs) Establishment of critical limits and monitoring procedures Corrective actions and verification activities Documentation and record-keeping requirements Integration of HACCP with PRPs

Description: Mr. Mohamed has Successfully completed the HACCP (Hazard Analysis and Critical Control Points) Training Program delivered by Khotoat for Quality, demonstrating a strong understanding of hazard identification, risk analysis, and critical control point determination