Hazard Analysis Critical Control Point (HACCP) is a pro-active food safety management system aimed at identifying controlling food hazards before they adversely affect the food we manufacture and sell. This system, a legislative requirement in the UK, EU and USA, is designed to ensure that foods anywhere in the food production and retail processes, pose the least possible risk to consumer health.
Implementing a HACCP system can also bring benefits to your business as it becomes more efficient as waste is minimised, which leads to increased profits whilst also building customer confidence.
HACCP is based on 7 principles. This course explains these principles behind HACCP and the step by step processes covering the practical application of implanting the system.
This HACCP training level 3 course is essential for supervisors and managers who are responsible for planning and implementing HACCP into any company or business. All examples in this course are specific to food manufacturers and food retailers.
£115.00 + VAT per person
Training 5 or more? Discounts available.
Order online or to speak to one of our team to discuss your training needs further on 01482 886 712.
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.