HACCP is a systematic approach designed to ensure food safety and allow the identification and control of hazards during the production, processing and distribution of food products. This training covers the seven basic principles of the HACCP plan related to hygiene, contamination risks and food safety. You will learn to recognize hazards and to implement appropriate control measures through active engagement with real-life examples.
Objective
Introduction to the basic principles of HACCP, conducting a thorough HACCP analysis and establishing appropriate control measures.
Certificate
Upon full participation in the training, you will receive a certificate.
