This course will enable individuals to plan the process of identifying, measuring and improving their own organization’s culture of food safety. You’ll learn what culture is and how to implement plans to improve it, overlaying these with the FSMS to get best results.
DurationThis course will enable individuals to plan the process of identifying, measuring and improving their own organization’s culture of food safety. You’ll learn what culture is and how to implement plans to improve it, overlaying these with the FSMS to get best results.
This course details the CODEX HACCP methodology for the 5 preliminary steps and 7 principles required in the development of HACCP plans. Specific insight will be gained in:
Through references to current food product and process examples, you’ll develop practical skills and confidence to participate or lead a HACCP team in your workplace.
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Our one day BSI catering Food Safety certification training course will familiarize you with the common terms associated with food handling and preparation. You'll learn how to apply food safety risk assessment methods and prerequisite programmes required to keep your food service and catering.
A HACCP – hazard analysis critical control point – system is designed to identify and control food safety risk factors., including anything with the potential to cause illness or injury to a consumer.
Participants will learn the basic practices that result in safe food handling. They will be shown how to maintain effective personal hygiene when working with food as per their establishment requirements.
Get certified in providing safe food in your kitchen. There are number of safe and necessary procedures one should undertake and comply with when delivering safe food. This course meets with the national requirements set by the Council.
The course has been designed to promote in food workers an awareness of the causes of food poisoning and what procedures are necessary to prevent it.
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