This course will enable candidates to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, in a catering environment.
They will learn their role in ensuring the effective operation of the HACCP system and gain their knowledge to identify, control and monitor hazards at points critical to food safety within their business. Candidates will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system.
Course content includes:
- Food safety management
- Benefits of HACCP
- Pre-requisites for HACCP
The course ends with a short multi-choice test paper. Please call for details and quotes.