Description
This is the ideal beginner’s course in food safety. It is designed to give a general introduction to the seven principles of the HACCP system, and incorporates the content of Good Manufacturing Practices (GMP) and FSANZ legislation and the importance of complying with these requirements
Objectives
Upon successful completion of this course, participants should be able to
- Have an awareness of the regulatory environment in the food industry
- Be aware of typical food safety hazards
- Identify the components of a Food Safety Program
- Introduce the role of HACCP in the development of a Food Safety Program
Audience
Food handlers, operators, supervisors working in any kind of food establishments - primary produce or processed- processed food industries, catering, hotels, restaurants, packaging, Storage transport and distribution and retailing.
Classroom 2 Days
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