Course Description
A good understanding of Hazard Analysis Critical Control Points enables food workers to comply with legal and food safety management system requirements.
This course is for food handlers and other staff in food manufacturing who need to understand the principles of Hazard Analysis Critical Control Points.
The course covers:
- HACCP – what it is and why it was developed
- Benefits of implementing a HACCP system
- Different types of hazards in food production
- Prerequisite programs for HACCP
- The 12 steps of HACCP
- Reviewing the HACCP plan
Written by food safety trainers, with a post-course assessment, you can train and receive your certificate at a time and place convenient to you.
HACCP foundation
£25.00 Plus VAT
This course will enable you to define HACCP, identify the different hazards in food production, explain prerequisite programs and describe the 12 steps of HACCP.
You can also complete our Allergen Awareness and Food Safety Foundation courses to gain your BSI Food Safety Foundation Qualification
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