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    • Customize Your Learning Journey
    Customize Your Learning Journey
    Customize Your Learning Journey
    Customize Your Learning Journey
    Customize Your Learning Journey
    Customize Your Learning Journey
    Customize Your Learning Journey
    Customize Your Learning Journey
    Customize Your Learning Journey
    Customize Your Learning Journey
    Customize Your Learning Journey

    Class and Course
    1. NExT
    2. Health Safety and Environment (HSE)
    3. Hazard Analysis Critical Control Point (HACCP)

    Hazard Analysis Critical Control Point (HACCP)

    • Skill
    • 1 Day
    • classroom1Classroom

    Course Objective

    • Upon completion of this program, learners will know:
    • Understand why a HACCP, food safety management system is important and beneficial.
    • Understand the importance of having effective prerequisite programs in place.
    • knowledge of the 7 principles of HACCP and the 12-step process.
    • Explain how to conduct a hazard analysis and identify critical control points.
    • Understand the significance of critical limits and corrective action and know why these need to be carefully monitored.
    • Explain validate and verify the HACCP plan and understand the importance of keeping documentation.
    Activities
    • Classroom - Listening and contributing to discussions and exercises (group Discussions and quizzes)
    • Remotely - Listening and contributing to discussions and exercises (Discussions and short quizzes).
    Pass Requirements
    • Attendance, End course short assessment  
    Awarding Body
    • International Institute of Risk & Safety Management IIRSM_ UK

    • Defining Emergency Response. 
    • Emergency Response Principles.
    • Scope of emergency management
    • Emergency response and advance planning techniques.
    • Background to Preparedness and Response
    • Planning and designing emergency plans.
    • Revealing & identifying legislation and dealing with emergency authorities.
    • Identify potential hazards, assess risk, and develop emergency plans that address hazards and risk.
    • Coordinate resources and implement effective emergency responses.
    • strategies.
    • Define training for emergency cases. 
    • The emergency state for both the organization and the resources
    • Case study and Brief Discussion 
    • Distribution of responsibilities during emergencies
    • Approaches to Disaster Response
    • Revealing videos 
    • The impact of emergencies on society and its interaction with it

    • Managers and supervisors specialized in food safety.
    • Quality assurance staff
    • Interested candidates in the Hospitality field.
    • Interested candidates in food safety.

    • Introduction to HACCP
    • Microbial Hazards
    • physical, chemical, allergenic hazards, and food safety culture
    • Prerequisite Program in the food business. 
    • How to Create a HACCP System
    • The implementation of the 7 Principles of HACCP


    N/A

    Currently there are no scheduled classes for this course.

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    Petrotechnical

    Operations and Maintenance

    New Energy

    SLB Software

    Digital Technology

    Technical Challenges

    Health Safety and Environment (HSE)

    Business Management

    E&P Introduction and Fundamentals

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