Hazard Analysis And Critical Control Points (HACCP) Level 3
Call on 18001211157 or Cbe.Marketing@sgs.com for more details.
Course Overview
What you'll learn
This course will help you:
- Understand how the HACCP helps food businesses reduce the risk of safety hazards in food
- Familiarize yourself with HACCP terms and the importance of food safety and food hygiene
- Develop and implement a HACCP plan based on the preliminary tasks and HACCP principles
- Identify and effectively control the hazards in your organization relating to food safety
Who This Course Is For
It is essential that anyone coming into contact with food has a basic level of food safety and hygiene understanding, in order to protect themselves, and others they work with or care for. Industries include:
- Food Engineers/ Microbiologists
- Employed or self employed
- Restaurants and hotels
- Fast food outlets and takeaways
- Cafes and bars
- Kitchens
- Catering in hospitals, schools and colleges
- Education
- Retail
- Offices
- Health and Social Care staff
Food Manufacturing/ packaging/handling/supply chain
To successfully complete the course, delegates must pass a course examination with a mark of at least 70%. Learners will get “Certificate of Successful Completion”
About this course
Understand how to reduce the risk of food safety hazards with the introduction to Hazard Analysis & Critical Control Points (HACCP) training course from SGS.
Hazard Analysis & Critical Control Points (HACCP) helps organizations to manage food safety hazards using a systematic preventive approach. This course will provide you with an introduction to HACCP and enable you to understand how it can help you to reduce the risk of food safety hazards in your business.
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