HACCP
Summary of the course
HACCP Hazard analysis critical control points is a system to minimize hazard on food products to avoid food poisoning
Course Details
- Study five steps of HACCP and 7 principles
- know types of hazard
- source control limit for each one
- What is corrective action, what is critical limits
Number of lectures : 2 Lecture
Duration of the course : 01:24:40 hour
Course content
Inquiries about the training course
Lectures of the training course
.jpg)
Mai Tag El-Den
Bachelors in veterinary medicine (food safety and quality ) Diploma in food safety & QUALITY 5 year's experience as Food safety auditor in different multinational companies Food safety consultant Food safety tutor
-
Lecturer
- Mai Tag El-Den
-
Duration of the course01:24:40
-
Number of lectures2 Lecture
-
the languageArabic
-
TestimoniesYes