Hazard Analysis Critical Control Point (HACCP) is a pro-active food safety management system aimed at identifying food hazards before they adversely affect the food we manufacture and sell. This system, a legislative requirement in the UK, is designed to ensure that foods pose the least possible risk to consumer health.
Implementing a HACCP system can also bring benefits to your business, insuring the food you produce is always fit for sale, which in itself will help boost customer confidence and profits.
HACCP is based on 7 principles. This course explains the principles behind HACCP and the step by step processes required to implement a HACCP system. covering the practical application of implementing the system.
This HACCP training level 3 for manufactures and retailers is essential for supervisors, managers, and those wishing to progress into those roles. It is also desirable for HACCP team members who will play key roles in the implementation of HACCP systems.
This course provides 2 points towards your Continuing Professional Development (CPD)
Users of the HACCP Level 3 intermediate Course will be allowed to spend as much time as they require studying the course. There is no need to rush. As an indicator only, if the user ran straight through the course without stopping or repeating pages, it would take about 2 – 2 and a half hours.