Certified Professional in HACCP Principles
-- viewing nowThe Certified Professional in HACCP Principles course is a comprehensive program designed to provide learners with the essential skills needed to excel in the food safety industry. This course focuses on Hazard Analysis and Critical Control Points (HACCP), an internationally recognized and systematic approach to identifying and preventing microbial and chemical contaminants in food production.
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Course details
• Introduction to HACCP Principles
• Benefits and Importance of HACCP
• HACCP Principles and Codex Alimentarius
• Preliminary Steps in HACCP: Assembling the HACCP Team and Describing the Product
• Conducting Hazard Analysis and Identifying Critical Control Points (CCPs)
• Establishing Critical Limits for CCPs
• Monitoring CCPs and Corrective Actions
• Establishing Verification and Validation Procedures for HACCP System
• Documentation and Record Keeping in HACCP
• HACCP Implementation, Maintenance, and Continuous Improvement
Career path
Entry requirements
- Basic understanding of the subject matter
- Proficiency in English language
- Computer and internet access
- Basic computer skills
- Dedication to complete the course
No prior formal qualifications required. Course designed for accessibility.
Course status
This course provides practical knowledge and skills for professional development. It is:
- Not accredited by a recognized body
- Not regulated by an authorized institution
- Complementary to formal qualifications
You'll receive a certificate of completion upon successfully finishing the course.
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