Description:

This course provides a general awareness of Hazard Analysis and Critical Control Points (HACCP) principles, focusing on food safety management. Participants will gain an understanding of the HACCP system and its importance in preventing food safety hazards. The course covers the seven principles of HACCP and how to implement them effectively in various food handling processes.

Key Highlights:

• Understanding HACCP principles
• Preventing food safety hazards
• Implementing the seven HACCP principles

What you will learn:

• Enhanced Knowledge
  Understand the fundamentals of HACCP and its significance in food safety.
• Practical Skills
  Learn how to apply HACCP principles to identify and control food safety hazards.
• Industry Insights
  Gain insights into the best practices for implementing HACCP in different food processing environments.

Prerequisites

• No prior knowledge or training is required to successfully complete this course.

Course Duration

• Approximately 60 minutes or at your own pace.

Course Assessment

• Knowledge Test/Final Quiz (passing grade: 80%). Retake the final quiz as many times as necessary.

Achievements

• A verifiable Certificate of Completion
• 30 days of full access to all course contents

Who should participate:

• Job Seekers: anyone looking to work in the food manufacturing or food service industry.
• New and first-time food industry professionals.
• Existing food manufacturing workers and professionals who want to refresh their knowledge in HACCP.
• Anyone with an interest in gaining new knowledge.