Duration: 6 hours
Target Audience:
Quality Teams, Kitchen Supervisors
Course Objectives:
• Learn the steps for implementing a complete HACCP system.
• Ensure food safety at all stages of production.
• Adhere to international standards.
Expected Outcomes:
• Ability to implement the HACCP system in facilities.
• Improved quality control and product safety, reducing health and operational risks.
Course Content:
• HACCP steps and basic principles.
• Hazard analysis and identification of critical control points.
• Monitoring and implementation of preventive measures.
• Practical exercises and field applications.
