This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It'll show you how to determine control points and how to avoid cross-contamination in the food chain.
DurationThis course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It'll show you how to determine control points and how to avoid cross-contamination in the food chain.
It will also cover some of the control measures that can be taken along with how to address a problem if a critical limit is breached.
Calson Solutions Ltd are your outsourced H&S department and our team of friendly and highly qualified consultants work across the UK, ensuring that should any matter arise with one of our clients we are never too far away to deal with your situation and take any stress away from you.
We specialise in small to medium sized (SME) businesses who do not require or cannot afford to hire this level of support full-time. We understand that compliance in this area is more than red tape and can cause unwanted headaches for employers.
Why not let us take that headache away, by doing all the work for you. Many organisations appoint Calson to give them more time to focus on core business whilst at the same time achieving cost savings and peace of mind.
This qualification will help you understand the process for ensuring that accurate ingredients information is available for customers and will provide you with the tools and controls necessary to comply with the legislation.
The HACCP Level 2 course will provide you with the skills to identify and control risk relating to food preparation.
This training is intended to furnish basic information regarding the Hazard Analysis and Critical Control Point (HACCP) system for understanding the system requirements and to provide implementation skills.
In line with the National Standards reflecting specific needs, this qualification provides a thorough understanding of food safety procedures.
Managing food safely will minimise the prevalence of people being poisoned and a food management system, based on HACCP (Hazard Analysis Critical Control Points), is necessary to be able to achieve this effectively.
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