Course Length: One Day
Entry Requirements: No formal qualifications are required.
To understand the principles of HACCP and its role in producing safe food. Food safety management systems based upon the Codex HACCP principles are a legal requirement in the UK. It is essential that those responsible for constructing the HACCP plan and monitoring CCPs are adequately trained.
- Nature and role of HACCP in the food industry
- The seven principles of HACCP
- Risk assessment and HACCP
- The practical implementation of HACCP
- Auditing HACCP plans
Course aimed at:
Those who are currently involved in HACCP who may be updating or implementing a new HACCP plan.
Other Courses that may be of interest:
Catering for Health, Corrective Action, Food Allergy, Food Law, Food Microbiology, HACCP, Practical Food Labelling, The Royal Society for the Promotion of Health Level 1 Foundation Certificate in HACCP, The Royal Society for the Promotion of Health Level 2 Award in Healthier Food and Special Diets, The Royal Society for the Promotion of Health Level 2 Award in Food Safety in Catering, Weights and Measures.
Any additional Information
This short course will approach HACCP from a generic viewpoint using industry specific examples. A short course specifically aimed at one industry sector can be delivered upon request, dependent upon student numbers.
How to enrol: To enrol please contact us at firstname.lastname@example.org or 029 2041 6306