Recorded Courses
Veterinary Medicine


Course Description:

This recorded course will demonstrate HACCP Hazard analysis critical control points is a system to minimize hazard on food products to avoid food poisoning 

Course Outlines:

  • Study five steps of HACCP and 7 principles,
  • Know types of hazard,
  • Source control limit for each one,
  • What is corrective action, what is critical limits,
  • How to make HACCP plan for food product.

Instructor Name: Mai Tag El-Deen

Course Duration: 1:24:40

No. of Lectures: 3

For Arabic Speakers.

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