About course
Program Description :
The program is designed to provide participants with basic fire safety awareness knowledge in the workplace, including understanding everyone’s responsibility to help prevent fires, recognizing common causes of fires, knowing what actions to take in the event of a fire, and how to control and reduce fire risks in work environments.
Program Objectives:
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Understand the concept of HACCP (Hazard Analysis and Critical Control Points) and its role in food safety.
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Learn the key steps in developing a HACCP system for food manufacturing environments.
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Identify and analyze food safety hazards and how to manage them.
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Implement critical control point monitoring to prevent or reduce risks.
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Appreciate the need for documentation and ongoing review of systems to maintain compliance.
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Target Audience:
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Workers in food manufacturing environments.
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Members of a HACCP team or those preparing to join one.
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Individuals seeking to enhance their food safety skills within food production.
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People aiming to work or advance their careers in the food industry.
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