Acquired Skills

1. The concept and importance of the Hazard Analysis and Critical Control Points (HACCP) System for food safety and health.
2. Analysis of factors affecting food safety and health.
3. Key requirements of a HACCP system.
4. Components of a HACCP system.
5. HACCP system guide.
6. Fundamental principles, concepts, and application of the HACCP system.
7. Application models for food products.
8. Identifying prerequisite programs essential for effective HACCP implementation.

Target Group

1. Graduates from agriculture, science, and engineering faculties who wish to enhance their skills for the job market.
2. Individuals working in all stages of food production, from raw materials to distribution.
3. Food preparation staff in large and small restaurants and hospitals.
4. Laboratory personnel responsible for food and drug testing.
5. Holders of intermediate and advanced diplomas in food industries.
6. Food safety inspectors.
7. Employees in food, pharmaceutical, and water facilities.
8. Quality assurance departments in government and private institutions.

Course Duration/Hours

20 Hour

Course Category

Science, Engineering, and Agriculture Courses