HACCP the 12 Stages (FS08)
Hazard Analysis and Critical Control Points (HACCP) in food handling enterprises are used to reduce the risk of food safety hazards and improve food safety.
These hazards include Biological, Physical and Chemical hazards and must be controlled at specific points in food handling processes. The 12 stages (or steps) of HACCP are used as a guideline to implement an effective HACCP system.
HACCP is an internationally recognised food safety management system and also plays a large role in all globally recognised food safety management systems like BRC and FSSC 22000.
This course explains and demonstrates each of the 12 stages of HACCP. The learner will actively participate in group discussions with practical examples and activities. This course is ideal for all people in key positions and especially the HACCP team.