HACCP

Duration 2-3 hours

As the food industry and demand for food grows bigger, so does the risk to food safety and its consumers.
With food fraud and malicious contamination taking place across the industry, it’s crucial to implement food management systems such as TACCP and VACCP to minimise the risks.

This course covers the law surrounding food safety and the different types of food threats and attackers that a food business may face. It will also showcase the importance of implementing TACCP and VACCP as food management systems to safeguard food products against such threats and attackers.

In this course, we will cover:

• TACCP, VACCP and Food Safety Management

• Types of Food Threats

• Types of Attackers

• The Importance of TACCP and VACCP in Food Businesses

Level 3 Food Hygiene and Safety for Supervisors

Duration 7-9 hours

Food businesses and food production premises are legally required to protect food from contamination and food safety hazards. This ensures the food produced is safe to consume and protects consumers, businesses’ reputation, and abides by the law.

This course is aimed at managers and supervisors of food production premises, and covers the importance of food safety and hygiene in the food industry and the role supervisors play in ensuring it.
We will cover:
- Food safety legislation
- Food contamination
- Controlling contamination
- Bacteria and other microorganisms
- Food poisoning and foodborne diseases
- Non-bacterial food poisoning
- Temperature control

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 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 manufacturing course will provide team members working in food production 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.