Principles and Applications of HACCP Training Course
The purpose of this course is to equip learners with an understanding of the concept of HACCP, and how to implement it. The importance of HACCP based food safety management procedures for the food business. This course is based on the requirements of the General Principles of Food Hygiene CXC1 1969, 2020) which includes Good Hygiene Practices (GHPs) and Hazard Analysis Critical Control Point (HACCP) System.
Course Overview
What you'll learn
Upon completion of this course, learners will be able to:
- Understand and implement Hazard Analysis Critical Control Point (HACCP)
- Understand the importance of HACCP based food safety management procedures including pre requisites, the development of HACCP plans, monitoring of critical control points, corrective actions, verification and validation
On completion of this course learners will be issued with a “Certificate of Successful Completion.”
Please note: This course is non-accredited and does not lead to a nationally recognised statement of attainment. If you are looking to complete the Principles and Applications of HACCP Nationally Recognised Training which incorporates 2 Units of Competency, Please click on the following for further information – Principles and Applications of HACCP Nationally Recognised Training Course
Who This Course Is For
This course is designed for:
- HACCP team members and supervisors
Virtual Course requirements:
To ensure your access to the virtual course and to gain the most out of this training we request all learners have:
- Reliable internet access (High speed)
- Computer with microphone and camera capabilities
Please note: this course requires your camera to be turned on. Background effects such as blurring can be used for preserving privacy.
About this course
The purpose of this course is to equip learners with an understanding of the concept of HACCP, and how to implement it. The importance of HACCP based food safety management procedures for the food business.
This course is based on the requirements of the General Principles of Food Hygiene CXC 1-1969 (2022) which includes Good Hygiene Practices (GHPs) and Hazard Analysis Critical Control Point (HACCP) System.
Course Content
- Food safety management and HACCP
- Food safety hazards and their control
- Good hygiene practices and pre-requisite programmes
- Preliminary (Codex) steps for the application of HACCP
- Codex principles for the application of HACCP
Prerequisites
It will benefit learners if they have a knowledge of the following principles and concepts:
- Basic knowledge and understanding of HACCP
Please note: this course requires your camera to be turned on. Background effects such as blurring can be used for preserving privacy.
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