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Mokhtar Harb Abd-El-Khalek
Food science & safety nutritionist
149,770
Learners
6
Courses
2,100
Rates
Business
Health
Management
4+
Teaching on Alison since Aug 2021
Dr Mokhtar Harb Abd-El-Khalek is a senior researcher and associate professor at the Food Technology Research Institute (FTRI) at the Agricultural Research Center in Egypt. He graduated from Cairo University and holds a PhD degree in Food Science and Technology from Ain Shams University.

He has been working as an expert, lecturer and trainer for FTRI - and for a number of national and international organizations and awareness projects - since 1997 and has a number of published scientific papers and books in the discipline of food science, technology and nutrition. In addition, he holds several certificates in the areas of food safety, quality and management.
🏆 Top Course by this Course Creator
Food Safety: Good Manufacturing Practices (GMP) in the Food Industry
24,485 Learners already enrolled
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Free Online Courses by Mokhtar Harb Abd-El-Khalek
Food Safety: Good Manufacturing Practices (GMP) in the Food Industry
1.5-3 hrs 24,485 learners
By Mokhtar Harb Abd-El-Khalek
You Will Learn How To

Having completed this course you will be able to:

  • Define what “food safety” is and its importance
  • Explain the food production chain approach and the position of good manufacturing practices (GMP) within it
  • Identify the key requirements for a food manufacturing establishment to produce safe food
  • Describe the role of food production personnel in achieving the safety of foods
  • Explain the dependence of food safety on the proper control of food processing operations
  • Recognize the importance of food label and product information to the consumers
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CERTIFICATE
Food Safety
Food Safety: Good Manufacturing Practices (GMP) in the Food Industry
1.5-3 hrs
24485 enrolled
HACCP Food Safety System for Restaurants and Other Catering Services
3-4 hrs 96,397 learners
By Mokhtar Harb Abd-El-Khalek
You Will Learn How To

By the end of this course, you will be able to:

  • Define the ‘catering industry’ and its different types
  • Discuss the importance of food safety in the catering industry
  • Define HACCP food safety system and its importance
  • Explain the key HACCP prerequisite programs
  • List the five preliminary steps of HACCP
  • Describe the seven principles of HACCP food safety system
  • Explain how to establish a HACCP worksheet
course logo
CERTIFICATE
Food Safety
HACCP Food Safety System for Restaurants and Other Catering Services
3-4 hrs
96397 enrolled
Implementation of HACCP Food Safety System in the Food Processing Industry
1.5-3 hrs 26,804 learners
By Mokhtar Harb Abd-El-Khalek
You Will Learn How To

By the end of this course, you will be able to:

  • Explain the importance of the food processing industry and its different types
  • Distinguish between the two terms ‘hazard’ and ‘risk’
  • Recognize the advantages of HACCP implementation to food manufacturers, consumers and competent authorities
  • Explain the key prerequisite programs (PRPs) that must be fulfilled before the implementation of HACCP
  • List the five preliminary steps of HACCP
  • Outline the seven principles of the HACCP food safety system
  • Explain how to practically use HACCP documents in while processing food
course logo
CERTIFICATE
Health and Safety
Implementation of HACCP Food Safety System in the Food Processing Industry
1.5-3 hrs
26804 enrolled
Food Quality: Application of Quality Control (QC) Tools in the Food Industry
5-6 hrs 1,304 learners
By Mokhtar Harb Abd-El-Khalek
You Will Learn How To

By the end of this course, you will be able to:

  • Describe the concept of food quality and its different attributes and aspects
  • Explain the sensory characteristics of foods and their influence on consumer perception and satisfaction
  • Discuss the nutritional aspects of food quality and its contribution to healthy foods
  • Describe the role of food safety and food regulations in ensuring the quality of food
  • Explain the process control and its influence on the production of quality foods
  • Describe Pareto and control charts as important quality control tools to analyze and describe food
  • Discuss the overall significance of the seven tools of quality in the food industry
  • Distinguish between the concepts of food quality control (QC), assurance (QA), and Total Quality Management (TQM)
  • Apply histograms, scatter, and flow diagrams as powerful quality control tools in the food industry
  • Explain the fishbone diagram, its components, and its implementation in defining the root causes of problems
course logo
CERTIFICATE
Management
Food Quality: Application of Quality Control (QC) Tools in the Food Industry
5-6 hrs
1304 enrolled
Food Safety for Supermarkets, Grocery Stores and Other Retail Businesses
5-6 hrs 547 learners
By Mokhtar Harb Abd-El-Khalek
You Will Learn How To

By the end of this course, you will be able to:

  • Identify key players and stakeholders in the food retail industry
  • Explain the historical development and importance of food retail
  • Recognize various types of food retail establishments
  • Describe supermarket departments and aisle organization
  • Define food safety hazards and their impact on retail operations
  • Apply control measures to mitigate food safety risks
  • Distinguish different terms and definitions relevant to food safety in retail
  • Apply prerequisite programs for maintaining retail hygiene
  • Evaluate layout, waste disposal, and equipment suitability in retail settings
  • Explain proper cleaning, disinfection, and pest control practices
  • Describe the significance of HACCP and its preliminary steps
  • Apply the seven principles of HACCP to ensure food safety in retail
course logo
CERTIFICATE
Food Safety
Food Safety for Supermarkets, Grocery Stores and Other Retail Businesses
5-6 hrs
547 enrolled
Diploma in Nutrition for Sports and Exercise
10-15 hrs 250 learners
By Mokhtar Harb Abd-El-Khalek
You Will Learn How To

By the end of this course, you will be able to:

  • Explain the role of nutrition in athletic performance, including energy balance, macronutrients, and micronutrients
  • Identify the three energy systems and their respective fuel sources during varying exercise intensities
  • Compare the nutritional needs and strategies for endurance, strength, and team sport athletes
  • Evaluate the use of dietary supplements and ergogenic aids in sports
  • Explain the impact of nutrition on injury prevention and rehabilitation
  • Apply the principles of carbohydrate loading and nutrient timing to optimize athletic performance
  • Recognize the signs and symptoms of disordered eating patterns in athletes
  • Summarize the unique nutritional considerations for young, vegan, and allergy-prone athletes
  • Assess methods for determining ideal body weight and body composition for athletes
  • Describe the importance of hydration and electrolyte balance for athletes and the consequences of dehydration
  • Review food labels to make informed choices aligned with nutritional goals and identify hidden additives or misleading
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DIPLOMA
Management
Diploma in Nutrition for Sports and Exercise
10-15 hrs
250 enrolled
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the cirtificate is paid had i knon this i would not have wasted my time here
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