HACCP Level 2 Catering
Duration 3-4 hours
HACCP (Hazard Analysis and Critical Control Points) is a food safety procedure that is used to protect food from any potential or encountered hazards. It covers all stages of food production - from “farm to fork” - to ensure that your food business complies with food safety law and your consumers are safeguarded from illness or injury.
This course covers:
- what HACCP is and why it is important
- food safety legislation and regulations
- microbiological, physical, chemical and allergenic food safety hazards
- the importance of effective prerequisites
- how to establish a HACCP food safety system
- the 7 principles of HACCP
This HACCP Level 2 for catering and retail course will provide anyone working in the food business with an understanding of HACCP and what is involved in an effective food safety management system.
Duration 3-4 hours
HACCP (Hazard Analysis and Critical Control Points) is a food safety procedure that is used to protect food from any potential or encountered hazards. It covers all stages of food production - from “farm to fork” - to ensure that your food business complies with food safety law and your consumers are safeguarded from illness or injury.
This course covers:
- what HACCP is and why it is important
- food safety legislation and regulations
- microbiological, physical, chemical and allergenic food safety hazards
- the importance of effective prerequisites
- how to establish a HACCP food safety system
- the 7 principles of HACCP
This HACCP Level 2 for catering and retail course will provide anyone working in the food business with an understanding of HACCP and what is involved in an effective food safety management system.
Duration 3-4 hours
HACCP (Hazard Analysis and Critical Control Points) is a food safety procedure that is used to protect food from any potential or encountered hazards. It covers all stages of food production - from “farm to fork” - to ensure that your food business complies with food safety law and your consumers are safeguarded from illness or injury.
This course covers:
- what HACCP is and why it is important
- food safety legislation and regulations
- microbiological, physical, chemical and allergenic food safety hazards
- the importance of effective prerequisites
- how to establish a HACCP food safety system
- the 7 principles of HACCP
This HACCP Level 2 for catering and retail course will provide anyone working in the food business with an understanding of HACCP and what is involved in an effective food safety management system.