Managing Food & Safety The HACCP Way
This course provides comprehensive training on the principles and application of Hazard Analysis and Critical Control Points (HACCP), a globally recognized system for managing food safety. Participants will learn to identify food safety hazards, establish critical control points, and implement effective monitoring and corrective measures to ensure compliance with food safety standards.
The course is designed for food industry professionals, including managers, supervisors, and quality assurance staff, aiming to enhance their knowledge of food safety regulations and best practices. By the end of the program, participants will be equipped to design, implement, and maintain HACCP-based food safety management systems in various food production and service environments.
Program Costs
