This FREE course provides a comprehensive overview of Hazard Analysis and Critical Control Points (HACCP) principles and their practical implementation in various industries, particularly in food safety management. Learners will learn to systematically identify, assess, and control hazards throughout the food production process to ensure the safety and quality of food products. Emphasis is placed on regulatory compliance, risk assessment, monitoring techniques, and corrective action protocols to mitigate potential hazards effectively. By the end of the course, participants will be equipped with the knowledge and tools needed to enhance food safety practices and safeguard consumer health.

Course Content

The Course includes

1 Sections

1 Lessons