Location

Productivity and Quality Institute - Alexandria

Objectives

• • Familiarize the trainees with the basic concept of the system of hazard analysis and critical control points as a system ensures food safety and control in the stages of preparation and food processing

Outcomes

• Understand HACCP• practice on the application of the critical control points• knowledge of the stages of preparation and food processing

Course Contents

• Introduction• Prerequisite programs• Basic steps in the development of a HACCP plan• HACCP Principles• Conduct a Hazard Analysis• Identify Critical Control Points• Establish Critical Limits• Establish Monitoring Procedures• Establish Corrective Actions• Establish Record keeping Procedures• Establish Verification Procedures