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First Maritime Place
Hazard Analysis Critical Control Point (HACCP) Course
Course Description
This
1-day course provides an overview of the 7 principles of HACCP and their
application in the preparation of food products such as meat, poultry,
seafood, dairy, beverages, etc. It aims to prevent food poisoning in any
catering establishment.
The course is open to anyone who may be involved in the implementation of HACCP at work or for those who wish to utilize the proper procedures of food product safety in their everyday activities.
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