Understanding HACCP: A Practical Approach to Safety

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This course introduces the fundamental concepts of Hazard Analysis Critical Control Point (HACCP) to international undergraduates in biotechnology, medical, and science fields. It is designed to clearly understand HACCP principles, terminology, and their relevance in ensuring food and product safety. The course aims to prepare students for their first field jobs by developing their comprehension of quality assurance processes and regulations pertinent to various industries.

Target Audience: International undergraduate students in biotechnology, medical, or science disciplines seek foundational HACCP knowledge for enhanced job readiness.

Learning Outcomes: Students will:

  1. Understand the basic principles and terminology of HACCP.
  2. Recognize the role of HACCP in ensuring food safety and compliance.
  3. Identify the critical control points in a typical HACCP plan.
  4. Develop the ability to discuss HACCP concepts intelligently during job interviews.
  5. Gain insights into the practical applications of HACCP in various industries.

Course Structure:

  • Duration: 6 weeks, one 45-minute instructor-led session per week.
  • Format: Instructor-led presentations, followed by online quizzes to consolidate learning.
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Course Includes

  • 6 Lessons
  • 17 Topics
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