HACCP Implementing Food Safety Management Procedures (Level 2 and 3)

The 12 steps in the HACCP process, controls required to ensure food safety

Duration 1 day 

Who is the Course For? All those with responsibility for HACCP who are required to raise their awareness of the potential hazards associated with food production and understand how to control them.

Instructor/Trainee Ratio: Max: 1:12 Min 1:6

Course Content:

The need for safe foods

Legislation Principles of HACCP

Stages of a HACCP Assessment

Introduction of process flow diagrams

Drawing process flow diagrams

Preparing a HACCP plan 

Available Courses

A 2 day course in Maidstone

Available Dates
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HACCP Implementing Food Safety Management Procedures (Level 2 and 3)

A 4 day course in Location on
21st April - 22nd April