Description of Course
This qualification has been developed for caterers and those in roles that involve handling food.
This qualification would be typically delivered to learners through a 1-day training course (6 hours).
Entry Requirements
N/A
Course Content
- Topics covered include the principles of HACCP
- food safety management
- the implementation of HACCP
- hazards and controls
- critical control points
- critical limits and target levels
- monitoring
- corrective action and verification.