Hazard Analysis Critical Control Points (HACCP)

Description

Hazard Analysis and Critical Control Points (HACCP) is an internationally recognised food safety management system introduced in 1960 by NASA. The process is designed to aid food manufacturers to identify, evaluate and control food hazards. The introduction of HACCP saw the first control measures that ensured the food is monitored at every stage of production.

This course is for all employees who work in a food production environment.

By the end of the course you will be able to:

• Understand the key requirements of food safety legislation and regulation
• Identify how food can become contaminated and the impact it can have
• Describe the 12 steps to creating an effective HACCP management system

You must pass the assessment at the end of the course to receive your certificate.

Contact us at 01304 793058 or email us at info@risksafetyservices.co.uk to learn how to get started.