HACCP Level 3 for Supervisors in Catering and Retail
Duration 6-7 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
how to verify the HACCP plan and the importance of keeping records
HACCP Level 3 for Supervisors in Catering and Retail course will provide supervisors and managers working in the food business with a more in-depth understanding of HACCP and what is involved in an effective food safety management system.
Duration 6-7 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
how to verify the HACCP plan and the importance of keeping records
HACCP Level 3 for Supervisors in Catering and Retail course will provide supervisors and managers working in the food business with a more in-depth understanding of HACCP and what is involved in an effective food safety management system.