Certificate in Hazard Analysis Principles and Practice

Enables managers and supervisors to implement a realistic system of hazard analysis

Overview

It is now a matter of law as well as good practice for food businesses to take preventative measures to ensure food safety. This means conducting a hazard analysis and putting in place controls to eliminate or reduce risk. This qualification will enable owners, managers and supervisors to meet the requirements of current legislation by putting in place a workable system of hazard analysis.

Outline programme

The qualification covers the following topics:

General introduction
Hazard analysis principles
Application of hazard analysis principles
Legal requirements

Qualification information

Designed for	Managers and supervisors
Course duration:	10 hours minimum
Assessment method	Case study assessment carried out under exam conditions or tailored assignment completed over a period of time agreed between trainer and candidate
QCA Accredited	Yes
Level	Level 2
Suggested progression on completion	HACCP in Practice Certificate