{"id":37539,"date":"2026-09-18T00:27:09","date_gmt":"2026-09-17T21:27:09","guid":{"rendered":"https:\/\/esi.edu.sa\/?post_type=courses&#038;p=37539"},"modified":"2026-09-18T00:27:09","modified_gmt":"2026-09-17T21:27:09","slug":"food-safety-and-haccp","status":"publish","type":"courses","link":"https:\/\/esi.edu.sa\/en\/courses\/food-safety-and-haccp\/","title":{"rendered":"Food Safety and HACCP"},"content":{"rendered":"<p dir=\"ltr\"><strong>Course Description<\/strong><\/p>\n<p dir=\"ltr\">A practical food-safety program focused on Good Hygiene Practices (GHPs) and the Hazard Analysis and Critical Control Point (HACCP) system. It explains how to identify and assess biological, chemical, and physical hazards, determine critical control points, establish critical limits, monitor controls, and apply corrective actions. The course also covers verification, documentation, record keeping, and the role of prerequisite programs in supporting HACCP effectiveness. It aims to help participants understand, build, and review an effective food-safety hazard-control system.<\/p>\n<p dir=\"ltr\"><strong>Course Objectives<\/strong><\/p>\n<ul dir=\"ltr\">\n<li>Understand food safety hazard types and sources.<\/li>\n<li>Apply good hygiene, storage, and handling practices.<\/li>\n<li>Understand HACCP preliminary steps and principles.<\/li>\n<li>Conduct an initial hazard analysis.<\/li>\n<li>Determine Critical Control Points (CCPs).<\/li>\n<li>Set critical limits and monitoring procedures.<\/li>\n<li>Define corrective actions and verification activities.<\/li>\n<li>Manage HACCP documentation and records.<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>Course Content<\/strong><\/p>\n<ul dir=\"ltr\">\n<li>Food safety fundamentals<\/li>\n<li>Biological, chemical, and physical hazards<\/li>\n<li>Cross-contamination<\/li>\n<li>Personal hygiene, cleaning, and sanitation<\/li>\n<li>Time and temperature control<\/li>\n<li>Receiving, storage, and transport<\/li>\n<li>Prerequisite programs (PRPs)<\/li>\n<li>HACCP team formation<\/li>\n<li>Product description and flow diagram<\/li>\n<li>Hazard analysis<\/li>\n<li>Determining CCPs<\/li>\n<li>Critical limits<\/li>\n<li>Monitoring<\/li>\n<li>Corrective actions<\/li>\n<li>Verification, documentation, and records<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>Target Audience<\/strong><\/p>\n<p dir=\"ltr\">Food service, kitchens, hotels, food manufacturing, catering, quality and safety staff, supervisors, and operations managers.<\/p>\n<p dir=\"ltr\"><strong>Duration<\/strong><\/p>\n<p dir=\"ltr\">5 training days<\/p>\n","protected":false},"author":1637,"featured_media":0,"template":"","course_category":[1408],"class_list":["post-37539","courses","type-courses","status-publish","hentry","course_category-exclusive-courses","infinite-scroll-item","no-featured-image-padding"],"acf":[],"_links":{"self":[{"href":"https:\/\/esi.edu.sa\/en\/wp-json\/wp\/v2\/courses\/37539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/esi.edu.sa\/en\/wp-json\/wp\/v2\/courses"}],"about":[{"href":"https:\/\/esi.edu.sa\/en\/wp-json\/wp\/v2\/types\/courses"}],"author":[{"embeddable":true,"href":"https:\/\/esi.edu.sa\/en\/wp-json\/wp\/v2\/users\/1637"}],"version-history":[{"count":2,"href":"https:\/\/esi.edu.sa\/en\/wp-json\/wp\/v2\/courses\/37539\/revisions"}],"predecessor-version":[{"id":37541,"href":"https:\/\/esi.edu.sa\/en\/wp-json\/wp\/v2\/courses\/37539\/revisions\/37541"}],"wp:attachment":[{"href":"https:\/\/esi.edu.sa\/en\/wp-json\/wp\/v2\/media?parent=37539"}],"wp:term":[{"taxonomy":"course_category","embeddable":true,"href":"https:\/\/esi.edu.sa\/en\/wp-json\/wp\/v2\/course_category?post=37539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}