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HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety.
It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
This approach has significant benefits to organisations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food.
Retailers and the food industry are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production.Updated on 28 January, 2018
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Numero Uno is an Abu Dhabi based consultancy and training provider serving organizations of all nature and sizes. Headquartered in Abu Dhabi city, Numero Uno has a dedicated, specialist workforce of experienced and certified practitioners and support staff providing expertise and service to customers across the Middle East Africa and Asia Pacific. These range from multinational oil and gas producers to utility companies independent manufacturers and construction companies.See all Numero Uno Training & Consulting courses