Hazard Analysis and Critical Control Point (HACCP) for Food Manufacturing

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This course is intended to provide businesses in the food industry sector the necessary knowledge and skills on the fundamentals of Hazard Analysis and Critical Control Point (HACCP).

HACCP is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. It is also used in the food industry to identify potential food safety hazards, so the key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the potential risks of the identified hazards. The system is used at all stages of food production and handling processes including packaging, distribution, among others.

MARCH 18-19 (8:00 AM TO 5:00 PM)

FOR REGISTRATION AND INQUIRIES, PLEASE EMAIL US AT INNO@CEBUCHAMBER.ORG OR CALL US AT 232-1424 OR 0939 607 1245 AND LOOK FOR MR. INNO LORENZO PANGANIBAN

Source: http://region7.dost.gov.ph/hazard-analysis-and-critical-control-point-haccp-for-food-manufacturing/

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