HACCP Level 2 Course
Description of the Course
The training program talks first about the definitions and concepts 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, the necessary methods to control them, and the initial conditional programs available before the facility started applying the HACCP system. Then, it deals in detail with the legal, legislative, and scientific requirements necessary for the HACCP system application, including the seven HACCP principles and practical examples from reality.
Beneficiaries of the Course:
- Workers in food processing
- Workers in food quality and safety
- Workers in 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.