Course Objective: The program gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place in a catering business
Course Highlights:
- The importance of HACCP based food safety management procedures in a catering environment
- how to manage the implementation of HACCP based food safety management procedures in a catering environment
- how to develop HACCP based food safety management procedures for a catering environment
- how to evaluate HACCP based food safety management procedures in a catering environment
Who Should Attend?
This qualification is aimed at learners who are working at a management level in a catering or retail business or are members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals involved in catering or retailing operations
Course Outcome: It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place in a catering business.
Certification: Highfield International
Course Duration: 3 days