REHIS – Introduction to Hazard Analysis Critical Control Points (HACCP) and Hazard Analysis Course – Duration 1 Day
Aim:
To design and develop food safety management systems, appropriate to business needs and to enable you to monitor and document best practice to meet the required legal industry standards
The course is a practical approach to food safety operations and looks at food safety systems, controls and procedures within your own organisation. This fun, interactive course is delivered by experienced, energetic tutors with extensive experience in the catering, retail and food manufacturing sectors.
Objectives:
At the conclusion of the programme the student will have a general understanding of
- Hazards and Hazard Analysis.
- The Principles of HACCP.
- Identifying Food Hazards.
- Controlling Potential Food Hazards.
- Effective Monitoring Techniques.
- Practical Application of HACCP/Hazard Analysis Systems Legislation.
Assessment and Certification:
On successful completion of the course, a National Accredited Certificate in Introduction to HACCP and Hazard Analysis Course will be issued by the Royal Environmental Health Institute of Scotland (REHIS).
Entry requirements:
Candidates must already have achieved the REHIS National Accredited Certificate in Elementary Food Hygiene.
Duration
1 Day