Food safety is of paramount concern to all consumers worldwide. Knowing this, all discerning suppliers in the food supply chain would want to provide assurance of their outputs. For overseas customers, this may be a requisite of supply, and for some countries, it may even be a regulatory requirement.
HACCP, an acronym for Hazard Analysis Critical Control Point is a food safety system that is certifiable and is widely recognised in the industry. It is a powerful system, which can be applied to a wide range of simple and complex operations and is equally applicable to both small and large manufacturers.
This course provides an overview of HACCP and its focus on the prevention of food-borne hazards at all stages of the food chain; from production through to manufacturing, storage and distribution.
This course aims to provide participants with an in-depth understanding of the HACCP system and the 7 principles of HACCP. Delegates will be guided in the identification of hazards through the food handling processes, including the development of a Hazard Worksheet and HACCP Plan based on the Critical Control Points Decision Tree. Delegates will also be exposed to the HACCP Prerequisite Programmes
Upon completion of the training, delegates will be able to:
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