The HACCP system has been developed to help manufacturers produce safe food. It is designed to help processors and manufacturers to systematically identify hazards and appropriate controls.
DurationThe HACCP system has been developed to help manufacturers produce safe food. It is designed to help processors and manufacturers to systematically identify hazards and appropriate controls.
This course takes participants through the need for HACCP, provides a brief food safety overview, and introduces the concept of HACCP and its principles according to Codex guidelines.
What is covered?
We are passionate about sharing knowledge and inspiring others. As a participant in one of our courses you will learn new skills to help you feel more confident in your role. You will go back to your workplace motivated to make a difference.
You'll learn about industry trends and regulatory standards. Our dedicated and experienced trainers will provide an engaging, relatable and effective learning experience.
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.
This HACCP training course is designed to review the philosophy and principles of Hazard Analysis and Critical Control Point (HACCP) and discuss how to implement HACCP in food businesses. It will give you a deep understanding of the what, how and why of HACCP.
This food safety programme is the minimum qualification requested by local authorities. Learners completing this course will be able to follow safe procedures and practices.
The purpose of this qualification is to provide the food or beverage processing industry with people who have the skills and knowledge to work in production roles, under limited supervision. Graduates will have the technical skills and knowledge required to work within quality systems in food.
This on-demand eLearning course introduces ISO 22000:2018 and explains what a food safety management standard is and why it is necessary for all food organizations.
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