Objective:
- Understanding the prerequisite programs.
- Understanding the requirements for preparing a HACCP plan.
People concerned:
- Food Factories Staff.
- Quality and Food Safety Managers.
- Food Services Providers Staff (Hospitals, Hotels, Restaurants…etc).
- Governmental Employees (Inspectors…etc).
- Universities (Academic staff and students).
Prerequisites:
Null
Content:
- Prerequisite programs.
- Introduction about HACCP.
- The five preliminary tasks.
- The seven HACCP principles.
- Risks identification.
- Risks evaluation.
- Identifying critical control point (CCPs).
- Mini HACCP project.