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