An overview of how food safety hazards are controlled through PRPs and application of HACCP principles.
COURSE CONTENT
- History of food safety
- Food safety certification process
- Overview of food safety legislation
- How culture affects food safety
- Good Manufacturing Practices and Good Hygiene Practices applied in the food industry
- An overview of HACCP study requirements from planning to execution and verification
- Documentation requirements
- Food safety terminology
- Management’s role in a food safety system
- The responsibilities of those handling food products
OUTCOMES:
- Understanding of the practices for safe food production and how the principles of HACCP should be applied
WHO SHOULD ATTEND?
- This course is ideal for those needing to see the “bigger picture, e.g. managers, supervisors, those responsible for implementation of food safety systems or those who are in need of a refresher course
REQUIREMENTS
No prior learning is required
There is an assessment
A certificate of completion will be issued
