To be announced
To develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace.
To enable course participants to:
- A basic knowledge of Food Safety Systems
- Work within a HACCP team
WHO IS THE COURSE FOR?
Designed for retailers, manufacturing operators and engineers.
Level 2 Food Safety.
1 day course with multiple choice exam.
- Introduction to HACCP
- 7 Principles of HACCP
- 12 steps to implementation
- Identification of Critical Control Points (CCP)
- Limits and tolerances
- Effective monitoring
- Corrective actions
HEALTH, SAFETY AND QUALITY
Health, safety and quality issues will be addressed throughout the course content at the appropriate times.
Level 3 Award in HACCP.
For more information, and details of cost, call Julie Bent on 01270 613191 or email: firstname.lastname@example.org