HACCP (Hazard Analysis & Critical Control Points)

USD 106

Duration
02:28:29 hours

Access Time
Lifetime

Language
Arabic

Resources
(3)

1144

USD 106

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About the instructor

Dr. Ahmed Emad El-Din

Quality Assurance Manager

Bachelor of Medical and Veterinary Sciences,

graduated from the Faculty of Veterinary Medicine, Cairo University

I have been working in the field of quality since 2016

I worked as a manufacturing quality controller in the juice factory of Juhayna company

Worked as an auditor on quality and food safety systems in several grant companies

I worked as a Quality Assurance Manager at Japan Food Solutions Factory and Quality Assurance Manager at Middle East Printing and Packaging Factory, and currently I am the Head of Quality Assurance Department at White Tissue Factory

Objectives of HACCP (Hazard Analysis & Critical Control Points)

It is a system of control and control over food production with the aim of producing safe and healthy food and This is done by eliminating health risks to food safety and the consumer or exclude or reduce these risks to acceptable limits

You Will Learn

Production of food products that are safe for health or harmless to humans
Identify sources of pollution in the food industry
Reduce food poisoning rates
Reduce environmental pollution rates
Raising production efficiency and reducing waste
Trademark protection
Reduce loss/remanufacturing/product recall
Increase food safety culture / increase consumer confidence
Compliance with the law as well as defense in cases of lawsuits, complaints and disputes

Targeted Students

Undergraduate students specializing in the food industry – newly employed – officials in food factories from all departments related to the manufacturing process such as production, quality and maintenance or from the supply chain such as procurement and sales