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.
Course 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.
Course Prerequisites:
No qualifications or previous course attendances are required to complete this course. However, knowledge of basic food hygiene is essential.
Course 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