Introduction to Hazard Analysis & Critical Control Points (HACCP)

Description

The purpose of this course is to provide learners with an understanding of the importance of food safety and food hygiene regulations using HACCP to control food safety hazards.

This course has been split into the following sections:

• Foodborne diseases
• Legal responsibilities
• Food Safety Management System (FSMS)
• HACCP principles and application
• Assessment

Objectives

At the end of this course, you will be able to:

• Understand how the Hazard Analysis & Critical Control Points (HACCP) helps organisations reduce the risk of safety hazards in food
• Familiarise yourself with HACCP terms and the importance of food safety and food hygiene
• Develop and implement a HACCP plan based on the preliminary tasks and HACCP principles
• Identify and effectively control the hazards in your organisation relating to food safety

Audience

Food operators, food handlers and anyone involved in food management.