This course aims to provide knowledge and understanding of the basic concepts and methodology of HACCP. Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly known system is the HACCP system (Hazard Analysis Critical Control Point).
This course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial to caterers and retailers, and those responsible for implementing, contributing, or reviewing HACCP systems.
This course aims to develop an understanding of HACCP-based food safety management. The course is designed to provide appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment. The course is aimed at senior supervisors and managers working within the food manufacturing industry, but may also be of benefit to those working in catering and retail.