HACCP: Hazard Analysis and Critical Control Points
THIS COURSE IS MEANT FOR
Supervisors, Heads of services or manufacturing companies involved in food sector.
DEVELOPING COMPETENCES
Continuous Improvement, Control, and Critical Capacity.
OBJECTIVE
Monitoring and implementing control measures and risk prevention for food products.
TOPICS
BENEFITS
- Safeguard the consumer health and safe to do Good Practices of Hygiene and Health for food.