This qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP) based food safety management procedures, the management and implementation of HACCP based procedures, development of the procedures and the evaluation of the procedures.
This course is for senior supervisors and managers working within the food manufacturing industry, with knowledge and understanding to be an integral part of a company HACCP team.
The course aims to develop an understanding of HACCP-based food safety management, through recognition of the HACCP approach, review the relevant legislation, the development, management, implementation and evaluation of HACCP based procedures.
Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.
- What You Will Learn
- Entry Requirements
- Food Safety Legislation
- Food Safety Hazards
- Allocation of Responsibilities
- Cleaning & Disinfection
- Supplier Quality and Safety Control
- Managing Operational Requirement
- Pest Control
- Food Safety Management
- Monitoring Food Safety Controls
This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.