HACCP Seminar
Target Audience
This course is designed for candidates:
Those required to manage HACCP Systems e.g. Managers, Supervisor, Head Chefs etc and those who wish to gain a greater understanding of the principles of HACCP.
All delegates must have a good level of written and spoken English to benefit from this programme.
Prerequisites
No qualifications or previous course attendances are required to complete this course. However, knowledge of basic food hygiene is essential.
Overview
This course provides an opportunity for participants to recap on basic food hygiene and inform themselves of the principles of HACCP and ISO 22,000.
Each delegate receives a sample Food Safety Manual containing sample Hazard Analysis, procedures and documents in hard copy and on CD.
Course Content
Introduction
Food Hygiene Refresher Quiz
Prerequisites to HACCP
HACCP Principles & Application
Action Plan for the year