The Second Level at HACCP System
The Second Level at HACCP System
Description of the Course
The training program talks first about the definitions and concept of food safety and the food safety management system and its definition, then it moves to the HACCP system, where it mentions its definition, origin and purpose. Then, it enumerates the microbiological risks and controls, types of food, hazards, physical controls, chemical hazards and controls, allergens and the necessary methods to control them, as well as the initial conditional programs that were available before the facility started applying the HACCP system. Then, it deals in detail with the legal, legislative and scientific requirements necessary for the establishment and application of the HACCP system, including the seven HACCP principles and practical examples from reality.
Beneficiaries of the Course:
- Workers in the field of food processing
- Workers in the field of food quality and safety
- Workers in the field of cooking
- Individuals wishing to work at these jobs
Course Topics:
- Determining the importance of food safety management.
- Defining the principles of the HACCP system.
- Determining the steps used to implement the HACCP system.
- Understanding the basic principles of the HACCP system and its methodology.
- Completion of the HACCP exam according to the syllabus of the relevant course.