Accredited qualification designed for supervisors, managers, chefs, and food safety professionals responsible for developing, implementing, or maintaining HACCP systems within catering operations.
The programme provides practical knowledge of HACCP principles and equips learners to identify food safety hazards, establish appropriate controls, monitor critical control points, and maintain an effective and documented HACCP system.
What You Will Learn
- HACCP principles and their practical application
- Preliminary steps for developing a HACCP system
- Conducting food safety hazard analysis
- Identifying Critical Control Points (CCPs)
- Establishing critical limits and monitoring procedures
- Corrective actions when controls are not achieved
- HACCP verification and review
- HACCP documentation and record-keeping
- Regulatory and food safety management requirements
Who Should Attend
Supervisors, managers, chefs, food safety and quality personnel, and food business operators involved in developing, implementing, or maintaining HACCP systems within catering operations.
Duration: 18 Hours