A practical introductory HACCP programme designed for food handlers and operational staff working within established HACCP systems. The course builds essential understanding of food safety hazards, Critical Control Points (CCPs), monitoring requirements, and the employee’s role in maintaining effective HACCP controls.
What You Will Learn
- HACCP principles and basic terminology
- Food safety hazards and control measures
- Understanding Critical Control Points (CCPs)
- Critical limits and monitoring requirements
- Corrective actions and escalation of food safety issues
- HACCP records and documentation
- Good practices for maintaining HACCP controls
Who Should Attend
Food handlers, production staff, kitchen teams, and other operational employees working within an established HACCP system.
Duration: 6 Hours