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This course is recommended for anyone working in a food related environment who requires an appropriate level of knowledge and understanding of HACCP.
Since the introduction of new food hygiene legislation in January 2006, all caterers are required to have a documented food safety management system based on the HACCP’ principles.
(HACCP = Hazard Analysis Critical Control Point)
Course Duration:
1 Day(s)
Entry Requirements:
No formal entry requirements.
Cost:
£75.00 Per Person * Excl VAT
Course Outline:
Food Safety Management
Hazards
What is HACCP?
Benefits of a HACCP system
Prerequisites for HACCP
The seven principles of HACCP
The law relating to HACCP
The implementation of HACCP
Decision trees
Monitoring forms
Definitions
Learning Outcomes:
Delegates will have an understanding of the theory and practice of the process of preparation for confined space entry.
Assessment:
The examination consists of a multiple choice of 45 minutes in duration taken on the same day.
