HACCP, an acronym for Hazard Analysis Critical Control Point, is incorporated into a management system to prevent the occurrence of food-borne hazards at all stages of the food chain; from production through manufacturing, storage and distribution of a food product. It is derived from ‘Failure Mode and Effect Analysis’, an engineering system that questions what could go wrong within the whole system by looking at a product, all its components and the manufacturing stages.
Auditing is an integral activity for most organisations as it offers check-and-balance to the system and can be a valuable tool that drives improvements.
This course aims to provide participants with the knowledge and practical skills necessary to participate as an effective member of their organisation’s HACCP internal audit team.
This course will provide participants with:
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