HACCP implementation training
Course Outline
Hazard Analysis and Critical Control Point (HACCP) is the system in which food safety is addressed through the analysis and control of hazards of biological, chemical, and physical nature, during all cycles from raw materials to the consumption of the finished product. HACCP is as a risk based preventative system that requires measures to be effectively implemented in all stages of food production, distribution, and consumption.
Knowledge and experience of HACCP prove to be basic requirement for doing business with large grocery chains.
Objective
To provide all the essential tools required to implement a HACCP system adding value to the organization.
Prerequisite
No
Topics Include:
- Introduction
- HACCP requirements– detailed studies
Who should attend
- Organizations that want to implement a system based on the HACCP methodology
- Managers. supervisors and line employees involved in the implementation process
Certification
- Upon completion of the course each attendee will receive an attendance certificate.
- Our courses are recognized by certification/accreditation bodies.
- CEUs: 1.6
Call toll free or email us for:
- In-house training information and quote
- Special dietary requirements
- Any question
Cost: CONTACT US FOR A QUOTE; includes course materials.