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The word HACCP (Hazard Analysis & Critical Control Point) refers to procedures you must put in place to ensure the food you produce is safe.  The aim of this Training is to assist learners in gaining a thorough understanding of  7 Principles of Food Safety Management

WHO IS THIS COURSE FOR?

Anyone working in the Hospitality and Healthcare sector.

COURSE CONTENT

Understanding the Seven (7) Principles of HACCP

  • Identify the Hazards
  • Determine the Critical Control Points (CCP’s)
  • Establish Critical Limits
  • Establish a system to monitor control of the CCP
  • Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
  • Establish procedures for verification to confirm the HACCP system is working effectively
  • Establish documentation concerning all procedures and records appropriate to these principles and their application

Duration: 2 hours

Method of Delivery: Theory and Practical based training

Assessment: Tutor assessed delivered by a Qualified Instructor (NFQ Level 6)

Certification: HACCP Certificate of Attendance

 Cost €30

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