ISO 9001:2008 > ISO 9001:2015 > ISO 14001:2004 > ISO 14001:2015 > OHSAS 18001:2007 > ISO 22000:2011 > HACCP > ISO 20000:2011 > ISO 20121:2012 > ISO 27000:2013 > ISO 28000:2007 > ISO 13485:2003 > ISO 50001:2011 > GMP > C-E MARKING
HACCP Training


Hazard Analysis and Critical Control Point (HACCP) is internationally recognized system for reducing risk of safety hazards in food. A HACCP System required that potential hazards are identified and controlled at specific points in the process.

 

Who Should Attend This Training

  1. Hygiene Officer
  2. Quality Assurance personnel
  3. Food handlers ( Key Personnel)
  4. HACCP Team members

 

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