The objective of the qualification is to provide an introduction to HACCP, and also support those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a catering environment.
- Knowing the procedures required to develop food safety management systems based on HACCP principles
- How to develop these systems based on HACCP principles
Who Should Attend?
- Those working in a food catering environment and other food handlers
- Those already working in catering
- Those who are preparing to work in the industry