The course provides clear information about how to anticipate food safety problems and control them before they happen, with the aim of ensuring food is safe for consumption.
Created by Dr. YASSER MEKKY
EN/AR [Auto]
Join Now| # | Content |
|---|---|
| 1 | • Definition of HACCP |
| 2 | • HACCP as a proactive food safety tool |
| 3 | • Different forms of Contamination |
| 4 | • Drawing of Flow Charts, Process Models and Flow Diagrams |
| 5 | • Pre-requisites for HACCP |
| 6 | • Preparing the HACCP Plan |
| 7 | • Identification of Hazards and Control Measures |
| 8 | • Determining Critical Control Points |
| 9 | • Establishing Critical Limits for each CCP |
| 10 | • Establishing Monitoring Procedures |
| 11 | • Planning of Corrective Actions |
| 12 | • Verification and Validation Methods |
| 13 | • Documentation and Record Keeping |
| 14 | • Integrating Total Quality Management with HACCP |
| # | Outcomes |
|---|---|
| Understanding of main topics related to HACCP, verified through a multiple-choice assessment to address any weaknesses, leading to a certificate of competence upon successful completion. |
| # | Participants |
|---|---|
| 1 |
P
People who would like to increase their current knowledge about safe food production methods
|
601, El Horeya St,7th floor Zizinia, Alexandria, Egypt
(+2) 01099 770 699
dr.yassermekky@charismaqs.com
Enter Your Email To Get our Latest Newsletter