Topics Covered:
- Definition and importance of HACCP legislation/best practice
- Food safety hazards and types, prerequisite programme’s
- CODEX 12 logical implementation,
- Steps of HACCP,
- The HACCP team
- Users and flow diagrams • Hazard analysis
- Critical control points, critical limits, targets, tolerances
- Monitoring procedures
- Corrective actions
- Validation of the plan and verification procedures
- Documentation and record keeping.
Who is it aimed at?
This course is aimed at caterers to gain a better understanding of how HACCP can be simply applied to the catering environment.This course provides foundational awareness for staff who follow procedures but are not responsible for creating them. Typical job roles include: Supervisors, hygiene officers, catering quality staff, equip professionals who design, implement, oversee, and audit food safety systems with in-depth HACCP skills and responsibilities.
Duration: 6 months self-paced learning
Assessment: Multiple Choice questions
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