Food Safety
Course Title: | HACCP (Hazard Analysis Critical Control Point) |
Description: | The Aim of this Programme is to impart to the trainees the skills and knowledge required to become competent when implementing and maintaining a HACCP system in the workplace where particular foods are prepared as required by EU Legislation |
Duration: | 2 Day(s) |
Maximum number of people: | 10 |
Candidate Criteria
•Training Room with sufficient space to take 10 people•Access to workplace for practical
Course Content
•What is HACCP•Benefits of HACCP
•Overview of HACCP
•Irish Standards and COP's
•Seven principles of HACCP
•Definitions
•Developing a HACCP System
•Effective controls
•Keeping Records and Documentation
•Monitoring Procedures
•Review of Food Safety Management System
•Action plan for implementation
| No Courses Scheduled |
