HACCP Principles for the Food Industry

Who is this for?

Supervisors, managers and quality staff responsible for food safety management systems.

Description

A course covering the principles of Hazard Analysis and Critical Control Points (HACCP), the internationally recognised system for managing food safety. Learners understand how to identify hazards, set critical control points, and build and maintain an effective HACCP system.

What you'll learn

The principles and benefits of HACCP.
Conducting a hazard analysis.
Identifying critical control points and critical limits.
Monitoring, corrective actions and verification.
Documenting and maintaining a HACCP system.

Course Duration

Typically 1 day, scheduled to suit your operational needs.

Certification

Nationally recognised HACCP award, valid for 3 years.

Delivery & Delegate Numbers

Classroom or on-site delivery at your premises. Maximum 12 delegates per trainer.