Description
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)
This course is useful and designed as an introduction for anyone involved in the food industry. It is to cater for all levels in the organisation, from Senior Management & Business Owners or Supervisors to shop-floor food handlers.
Upon successful completion learners will be able to download a certificate of completion.
You will be granted 12 months access to this course, effective from the date of purchase.
Objectives
This course will provide participants with:
- An introduction to HACCP, CAC/CRP and GMP
- The principles of the HACCP systems
- The guidelines for the application of the HACCP systems
- Pre-requisites for the application of HACCP
- Application of HACCP principles - Working steps
Audience
It is particularly beneficial for those who have a role in the maintenance of a HACCP Plan, but don’t need technical detail to carry out their responsibilities, nor involvement in the development of food safety programs.