Hazard Analysis Critical Control Point (HACCP)
Duration of training
This course is approximately 3hours 30mins in duration.
Minimum and maximum class numbers
Maximum number of 10 participants per course
Award
N/A
Duration of certificate
N/A
Venue
Training is available at the Safety Solutions Training centre or at the Client’s premises.
Course description & General Information
It is a legal requirement that all staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the food business operator.
From 1st January 2006, staff responsible for the development and maintenance of the food business’s Hazard Analysis Critical Control Point (HACCP) system must have received adequate training in the application of the HACCP principles.
We offer a primary course in food hygiene which will include the following subject areas:
• Food hygiene
• Food Contamination
• Food Poisoning
• Food Purchase, Delivery, Storage and Preparation
• Personal Hygiene
• Design and layout of Food Premises
• Pest Control
• Cleaning
• An Introduction to HACCP
We aim to provide a service which will be tailored to the needs of your business and so maximize the effectiveness of the training.