This qualification is aimed at individuals working in a food manufacturing environment and those who are preparing to work in the industry. The course will be especially useful for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team.
- To be able to recognise and define common HACCP terms and state the principles of HACCP
- To recognise the need for a systematic approach for food safety management,
- Common food hazards and controls
- The importance of identifying critical control points and the purpose of corrective action in HACCP
If you have any questions about this training, please contact us before purchasing.