It provides the knowledge required by EU food hygiene legislation (Regulation 852/2004, Article 5) to implement and maintain hygiene procedures based on the internationally accepted HACCP system.
HACCP is pro-active system of managing food risk and was originally developed by NASA scientists in the 1950s in order to protect astronauts from food poisoning whilst on space missions, something that could prove catastrophic.
Later the EU and most developed countries had implemented HACCP principles into food safety law.
Within businesses, the HACCP system is developed by owners and managers however responsibility for its implementation lies with all of the employees of the business.
- What is HACCP and why do we need it?
- Contaminations, hazards and controls
- Prerequisite controls
- How to HACCP – the 12 stages
- Using HACCP in practice
- Typical control points
The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.
On completion of this course you will be able to download and print a certificate.
Approximately 2 - 3 hours. The length of time taken depends entirely on how quickly you can study and absorb the material. You can proceed as quickly or slowly as you like.
This course is suitable for anyone who works with food including food handlers and food supervisors and anyone who works in the food industry but does not necessarily handle food. The course material can be applied across all food businesses including food manufacturing, food catering and food retailing as well as food packaging or distribution.
There are no specific entry requirements for this course.