WHO IS THIS COURSE FOR?

This course is aimed at managers and owners of small to medium-sized businesses, with a good understanding of basic food safety.

WHAT ARE THE BENEFITS OF ATTENDING THIS COURSE?

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

Course Overview:

Food hazards and legal requirements. 

Preliminary processes for HACCP-based procedures – policies, and controls.

The development of HACCP-based procedures – identifying hazards, critical control points, limits and targets and implementing a HACCP system.

Monitoring and evaluating HACCP procedure.  Food Safety

Management system