Aim: To give the trainee an understanding of how to implement and use a Food Safety Management System at Work. Course Objectives: On completion of this course the trainee will be able to
  • Develop and maintain a Food Safety Management System
  • Identify hazards at each step of the process of food handling
  • Determine Critical Control Points
  • Establish Critical Limits
  • Establish a system to monitor and control Critical Control Points
  • Establish Corrective action to be taken at each stage
  • Establish procedures for verification that the HACCP system is working effectively
Certification: On successful completion the trainee will receive a HACCP Food Safety Certificate valid for 2 years Duration: 3 Hours