|
Food businesses are increasingly expected to have formal systems for managing food safety. Their most commonly know is the HACCP system (Hazard Analysis Critical Control Points)
With more and more legal customer/ supplier orientated requirements many food business owners need to carefully consider their needs for information and training in this area. What is clear is that all food businesses need to use some or all of the principles of HACCP. The extent to which the HACCP technique needs to be fully applied in dependent on the complexity and risks of the food product in question.
 |
This training programme has been designed for those working in the food industry who have identified the need to apply the HACCP system of food safety control to their particular business. The HACCP technique is most applicable to manufacturing processes and those food operations which have either a large scale dimension or, are comprised mainly of repetitive, consistent products. However the training programme will also be of use to many other food businesses which may be able to apply the HACCP to greater or lesser extent.
The programme will normally be presented over a minimum of two days, and the trainee will be assessed on the ability to produce a HACCP plan. This plan will be of immediate value to food business.
People who would benefit from the programme include:
- Owners and managers of food businesses
- Team leaders and supervisors
- Trainers
A course is also available for the Catering Sector: Level 3 Award in HACCP Implementing Food Safety Management Procedures. |
