Level 2 HACCP – AWARD IN HACCP AWARENESS

Level 2 HACCP – AWARD IN HACCP AWARENESS
375.00 SR 375.0 SAR
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HACCP Training

Upon completion of their specified Boecker® course, attendees will understand how to perform all of the steps required to implement the HACCP standard. Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process.

Odoo • Image and Text

Course Objective

This course provides all food handlers, operatives, and employees with a basic understanding of HACCP theory and practical application. It’s ideal for those employees working in food manufacturing, catering or retail, as well as those who work indirectly with food (i.e., food packaging and delivery).

Course Content:
- Introduction -
- Hazards and Control Measures -
- Prerequisite Programs -
- Legal Requirements and HACCP Principles -
- Implementation of HACCP -
-  Control Measures -
- Critical Control Points and Critical Limits -
Monitoring -
- Corrective actions -
Verification and documentation -

Who Should Attend:
This course is directed to cleaners, waiters and food industry workers.


Course Duration:

6 hours 


Available Language:

English and Arabic

Provided by:

Odoo • Text and Image
Available 
Monday

May 31, 2021

Start - 10:00 AM Tuesday

June 29, 2021

End - 5:00 PM Asia/Riyadh
Organizer

Bunyan for Training

012 654 5876
info@bunyan.sa
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