Course of department of Food Safety and Hazard Analysis and Critical Control Point – HACCP
The HACCP system is designed to: Identification of potential errors in the production process and ensure that the sources of the final product quality assurance. Address these errors by using appropriate means. The ability to have complete control of the production process. Ensure food safety or health of the final product.
Source of danger Hazard Analysis analysis (HA):
Intended to analyze the source of danger (HA) all the steps that are going to check and test all of the following points in the food manufacturing processes (raw materials, hardware and tools, manufacturing processes, practice for the workers, the workers, the final products manufacturer, etc.), in order to achieve the following:
Prevent the likelihood of potential food and having that be a source of gravity (which contaminated food pathological microbes or toxic materials ... etc).
Prevent the likelihood of accurate nurse neighborhoods carrying food or toxic substances.
Course Timing: 9:00 Hrs to 2:30 Hrs
Days : 5 days