HACCP for the HACCP Team Course (FS10)
17 Jun to 19 Jun
Hazard Analysis and Critical Control Points, also better known as HACCP, plays an integral part in food safety. Every food handling enterprise should have an effective HACCP system in place. No matter how big or small.
A HACCP system ensures food safety is being managed effectively. The system places emphasis on food safety hazards and any related matters which could affect the safety of food products. It also implements controls to ensure that the food product will not cause harm to consumers.
HACCP also plays a large role in all globally recognised food safety management systems like BRC and FSSC 22000.
This course will teach persons in key positions, like supervisors, managers and HACCP Team members all the fundamental aspects of an effective HACCP system. It includes an introduction to HACCP, the 12 Stages of HACCP, introduction to Food Microbiology and the role of supervision in food safety.
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