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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