The qualification is especially useful for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team. This qualification covers the principles of HACCP including the procedures required to develop HACCP and how the principles are applie
DurationCourse Overview
This qualification is aimed at those working in a food manufacturing environment. The qualification is intended for learners already working in food manufacturing and those who are preparing to work in the industry.
The qualification is especially useful for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team.
This qualification covers the principles of HACCP including the procedures required to develop HACCP and how the principles are applied in a food production environment.
Choosing the right provider for First Aid, Health & Safety and Compliance training is essential – both companies and company directors have legal obligations to provide training that satisfies the requirements of your workforce and the risks identified. Failure to do so can have significant legislative and financial consequences.
Green Cross Training can help you by providing a complete solution that meets the obligations of your business. We do this through consultancy, support and training delivered by subject matter experts.
Green Cross Training were voted number 1 for the Large Business Awards 2017 by leading independent training provider Courseheck, and our 98.7% satisfaction rating made us the highest-scoring Health and Safety training company in the UK.
The aim of this one-day course is to give delegates practical knowledge of the fundamentals of good practice and safe food handling.
This qualification is ideal for anyone working in the catering and hospitality industry (or those about to start work in the industry).
our team will work with you to understand your specific and unique training requirements.
The course will suit a diverse range of learners including adults, schools, community groups and businesses etc. who work in or intend to work in the catering industry including those involved in the storage, preparation, cooking and handling of food.
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.
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