COURSE OVERVIEW

This practical and highly-interactive course includes real-life case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops.
The hazard analysis and critical control points (HACCP) system is responsible for food production processes, identifying danger sites during the food production process. This is conducted through continuous monitoring of the production process, and control of all production steps, in addition to setting strict laws to prevent any problems or dangers. The importance of the HACCP system lies on its ability in ensuring the safety of the food product, as the priorities of HACCP are to control the production process, reduce risks, and ensure the safety of food from pollutants of all kinds, such as: Microbiological, physical and chemical pollutants, and of course with the presence of a system that protects food from contamination, and limits.
This program has been prepared to clarify and explain food safety for industries that require the presence of HACCP. The use of HACCP in some food industries became mandatory, in conjunction with other food protection programs. It is mandatory for the meat, poultry, seafood, and beverage industries, such as juices, while it is voluntary and not mandatory for the rest of the other food industries.