Health & Safety

Online training subject

Consultancy that helps

© 2016-2019. Collaton Consultancy Limited, 8 Grampian Close, Collaton St Mary, Paignton Devon, TQ4 7GD, UK

Site Map UK Company Registration number 9930189

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Course Description HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety. Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing. This 80 minute course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross- contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached. Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process BUY NOW CANDIDATE LOGIN BUSINESS LOGIN
Introduction to HACCP Level 2

Health & Safety

Online training subject

Consultancy that helps

© 2016-2019 Collaton Consultancy Limited, 8 Grampian Close,

Collaton St Mary, Paignton Devon, TQ4 7GD, United Kingdom. UK

Company Registration number 9930189

Site Map

Course Description HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety. Rather than being a reactive system, HACCP is pro- active. The focus is on prevention of hazards rather than relying mainly on end-product testing. This 80 minute course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross- contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached. Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process BUY NOW CANDIDATE LOGIN BUSINESS LOGIN
Introduction to HACCP Level 2
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