HACCP Certification

About this course

HAACP – Hazard Analysis and Critical Control Point Certification

Hazard Analysis and Critical Control Point (HACCP) system is an internationally-recognised approach to managing and monitoring food safety risks. It is underpinned by seven principles that, when properly utilised, protect consumers from food-related hazards.

This course will provide you with a comprehensive overview of the HACCP principles and will explain how they apply in real-life situations.

What you will learn

You will Learn:

How HACCP started
Where HACCP was first used
The seven principles that make up HACCP
How to conduct a hazard assessment
What is meant by the term ‘critical control points’
How to locate critical control points
The role of critical limits in reducing food safety risks
Why you must implement a reliable set of monitoring procedures, and what to do, if you identify a problem
The role of sound record keeping in HACCP, and how to check that your safety measures are working

Benefits of this course

Benefits of Taking this Course:

Anyone who works in the food industry will benefit from learning about HACCP and its applications
If you own a food business, this course will help you meet your obligations under the law
If you are responsible for supervising others or undertaking risk assessments, this course will help you identify potential hazards
If you have an interest in consumer or occupational health, this course will be a valuable introduction to a key topic within the food safety field

£37.50

Benefits Obtained :