HACCP

This one day course is suitable for all food handlers who work in a high risk environment who need to understand Hazard Analysis Critical Control Points (HACCP), and business owners/Managers who need an introduction to HACCP principles, food safety control, monitorning, and verification procedures.

This is a Level 2 programme, covering the main legislative points of HACCP and practical implementation of controls in a food production environment.

The course content includes:

•    Introduction
•    The organisation - why are you important?
•    The product(s) - hazard analysis in your business
•    Hazards - problems in food businesses
•    Controls - how can hazards be controlled?
•    Practical and theoretical exercises
•    Review of the system
•    Summary of the principles and stages of implementation