Course Content
HACCP I – PreRequisite Requirements (Preventive Control Programs)
-
An Introductory to HACCP System
-
Module One: Background Information
-
Module Two: General Principles of Food Hygiene (FAO:CAC)
-
Module Three: HACCP Programs
-
Module Four: Good Manufacturing Practices (Prerequisite Programs)
-
Module Five: Application of the HACCP System
-
Course Completion
Test your Knowledge
Download Course
Student Ratings & Reviews
No Review Yet