Basic (A very basic knowledge of the topic but no professional usage).
This one-day introductory course gives participants an understanding of Hazard Analysis Critical Control Point (HACCP) principles. HACCP is well-recognized worldwide as a food safety system that helps manufacturers produce safe food.
It is a mechanism that is used to proactively control potential food safety hazards. To control food hazards, food businesses are required to adopt a proactive, preventative approach which involves identifying and controlling hazards before they compromise the safety of food. Participants taking this course will learn how to do this using HACCP.
Choose the course date that suits you