0

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS ‑ AN INTRODUCTION

Course Details
Content Provider

TRAINTRIBUTE PLT

Trainer Name

NOR SYAHIRAH ISMAIL

Skill Area

Quality Management and Productivity

Reviews

5 (2 Rating)

Course Requirements

  • Participants must have basic knowledge for food hygiene
  • Participants are familiar with food manufacturing operation 
  • Minimum SPM

Course Description

  • This short course introduces the 7 Principles of HACCP.
  • Each Principle is briefly explained on the requirements and followed by examples.

Course Outcomes

  • Participants will be able to list the 7 Principles of HACCP
  • Participants will be able to understand the requirement of each principle of HACCP

Course Curriculum

1 Introduction
30 Min

This lesson briefly introduce the 7 Principles of HACCP

2 7 Principles of HACCP - An introduction [Quiz]
Start 25 Min

1. Lesson Notes

Trainer

Trainer Name

NOR SYAHIRAH ISMAIL

5 Rating
2 Reviews

More Courses by Author

Learner Feedback

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS - AN INTRODUCTION

5

Course Rating
100.00%
0.00%
0.00%
0.00%
0.00%

Log In or Sign Up as learner to post a review

Course you might like

Free

Learn Problem Solving Skill with Excel 365 (Part 1 of 2)
0/5
1 Lessons 8 Enrolment
Free

Keep Your Employees Engaged: Low Cost and No-Cost Ways
0/5
1 Lessons 48 Enrolment

Free

Enrol Now

This course includes:

  • Duration: 30 Min

  • Skill Level: Beginner

  • Lectures: 2 lessons

  • Enrolled: 148 learners

  • Certificate of Completion

  • Lifetime access

Shopping Cart

Loading...
View cart Checkout