A Food Safety Management System such as HACCP is a legal requirement in any commercial food production setting. This course breaks down the mystery of the HACCP system and shows you how to implement a safe and effective process within your kitchen, canteen, factory or retail outlet. This is a useful course for managers creating and implementing a HACCP system and the staff who need to understand and use the system.
This course covers a range of content including:
- Introduction to HACCP
- HACCP prerequisites
- The 7 principles of HACCP
- Suppliers, delivery and storage
- Preparation, cooking, hot-hold, cold-hold and reheating
- Cleaning and HACCP documentation
This course is delivered online and can be completed flexibly around your work and home commitments. Learners should aim to complete this course however within 9 months.
Learners will be required to undertake a 30 question multiple question examination. Please do not worry if you are unsuccessful at this on your first sitting, you will be able to take this examination again at no extra cost.
Certificate and Validity
Once you have completed and passed this course you can download and/or print your certificate. A copy of your pass certificate will always be available in your learner admin area.