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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
20 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

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This course includes:

  • Duration: 30 Min

  • Skill Level: Beginner

  • Lectures: 2 lessons

  • Enrolled: 369 learners

  • Certificate of Completion

  • Lifetime access

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