HACCP - Hazard Analysis and Critical Control Point
HACCP is a precautionary food safety management system that is designed to control hazards at points that are critical to food safety. Applicable to all sectors of the food industry; HACCP principles are recognised internationally as a good food practise system.
Course Fee: £25.00 +VAT (Per Person)
- Managing food safely
- Legal framework
- Employers and employees responsibilities
- What is HACCP & its principles
- Implementing & developing HACCP