Duration 1 day
Who is the Course For? All those with responsibility for HACCP who are required to raise their awareness of the potential hazards associated with food production and understand how to control them.
Instructor/Trainee Ratio: Max: 1:12 Min 1:6
Course Content:
The need for safe foods
Legislation Principles of HACCP
Stages of a HACCP Assessment
Introduction of process flow diagrams
Drawing process flow diagrams
Preparing a HACCP plan
