HACCP

Food businesses are required to implement a documented food safety management system based on HACCP principles.  This course is aimed at managers and owners of small to medium sized businesses, with a good understanding of basic food safety.

The course promotes practical understanding of HACCP and the day-to-day controls required in a food manufacturing or catering environment.

The course content includes:

  • Food Safety Management – food hazards and legal requirements
  • Preliminary processes for HACCP-based procedures - policies, controls and standards to protect the safety of food
  • The development of HACCP-based procedures – identifying hazards, critical control points, limits and targets and methods implementing a HACCP system
  • Monitoring and evaluating HACCP procedures