Professional Documents
Culture Documents
Objectives
*
Key Topics
Module 1. The Need for Food Safety
*
*
*
*
*
*
Physical Hazards
Chemical Hazards
Biological Hazards
*
*
*
*
What is HACCP
Why is there a need to Implement HACCP
*
*
*
*
*
*
*
*
Time
Seminar Fee
9:00 am 4:00 pm
Venue
Discount
Schedule
*
Reservation
*
Mode of Payment
*
*
*