Objective
The objective of the qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP (hazard analysis and critical control point) team in manufacturing.
Programme
- Identify the need for HACCP based food safety management procedures
- Recognise legislation relating to HACCP
- Identify the benefit of process flow diagrams in HACCP based food safety management procedures
- Outline how to conduct a hazard analysis
- Outline the purpose of, and methods to determine, critical control points and control points
- Identify methods to establish critical (safe) limits
- State how monitoring procedures at critical control points can be established, implemented, used and recorded
- Identify the importance of effective corrective actions and record keeping procedures for HACCP
- Outline verification and review procedures
Duration
This is a two day course.
Location
The training will be delivered Via Microsoft Teams.
Course Dates
09/04/2024
19/08/2024
Course Cost
£560
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