This course is available for virtual delivery – please contact us for further details
(1 face-to-face training day typically translates into 2 to 4 virtual sessions per day, this is determined by the specific course content. Number of sessions and specific session times will be confirmed in advance of course delivery.)
Food businesses are now required by law to have formal systems in place for managing Food Safety. The system advised in Law is the HACCP system (Hazard Analysis Critical Control Point). With increased legal (178/2002, 852/2004) and customer requirements (BRC) people working in the food sector need to carefully consider the need for information and training in this area.
This training course has been specifically designed for those working in the food industry who need to understand HACCP at a basic level so that all the hazards that could cause food poisoning or harm are under control.
Fundamental to HACCP working effectively is that staff initially have an understanding of basic food hygiene and then how this knowledge can be used to construct a HACCP or Food Safety System that is practical, effective and legally compliant. This training course will lead delegates through the fundamentals of food hygiene and safety, the seven HACCP Principles, pre-requisite programme and the basics of food safety regulation so that they can commence the development of their own system or help implement a system that is already in place.Collapse