Hazardous chemicals safety
R550,00
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to identifying, evaluating, and controlling food safety hazards. It ensures the safety of food products by monitoring critical points in the production process to prevent contamination risks.
Description
This course focuses on Hazard Analysis and Critical Control Points (HACCP), a systematic approach to food safety that identifies and controls hazards throughout the food production process. It is crucial for professionals involved in food handling and production.
