An overview of how food safety hazards are controlled through PRPs and the 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 are 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
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
COURSE OUTCOMES:
Understanding of the practices for safe food production and how the principles of HACCP should be applied
COURSE REQUIREMENTS
No prior learning is required
There is an assessment
A certificate of completion will be issued
