HACCP - LEVEL 1

The objective of this course is to provide learners with the knowledge and skill of HACCP.

Scope And Objectives Of The Course

Upon completion of this course, learners will be able to:

• Explain the importance of food safety and food hygiene
• Identify key HACCP terms and concepts
• Explain how to develop and implement a HACCP study
• Understand how to ensure that a HACCP system is maintained and continually updated and improved

Prior Knowledge:

• It will benefit learners if they have knowledge of the following food safety management principles and concepts:
• Be aware of food safety hazards in a food catering establishment
• Be part of a team working in a food catering establishment

Course Content:

Food Safety & Food Hygenie

• Food hygiene
• Food safety and other related terms
• Importance of food hygiene
• Contamination and cross-contamination
• Types of contamination
• Effects of contamination

Food Safety & Food Hygenie

Legal requirements for food business operator

• Legal requirements for food handlers

Haccp

• What is HACCP and how does if fit in?
• What is required by food industry regulations?
• How can HACCP be implemented?
• How can HACCP be monitored and verified?

Validation, verification and monitoring

• What is the role and benefits of a Food Safety Management System?
• What is validation?
• What is monitoring and verification?
• How to carry out verification checks?

Prerequisites

• Passport, CDC, INDOS & COC
• 2 Passport size colored photographs