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Enables managers, supervisors and owners of food businesses to prepare and implement a HACCP plan

Overview

All food businesses need to use some or all of the principles of HACCP (Hazard Analysis Critical Control Points). This training programme is designed to enable owners, managers and supervisors to apply the HACCP principles of food safety to their businesses. HACCP is most appropriate for manufacturing processes and large-scale food operations but is also useful for other food businesses that may be able to apply its principles, such as caterers in smaller businesses like pubs, hotels and restaurants.

Outline programme

The qualification covers the following topic:

• Process for implementing and maintaining a HACCP system to enable food industry personnel to analyze their food business and systematically control the risks to food safety

Qualification information