Note:
One evening per week for 7 weeks
This course is aimed at Owners/Managers/Supervisors of new and existing businesses to develop or improve the food safety system in the business. It will enable businesses to develop, document, implement and evaluate a food safety management system based on the 7 Codex Principles of HACCP.
This event is no longer available
Proposed outline:
Unit 1 - Food Safety, Legal and voluntary Requirement.
Unit 2 - Interpretation of HACCP and its principles.
Unit 3 - Evaluation of the Food Safety Management System.
Unit 4 - Guidance on the design and development of the HACCP System.
Unit 5 - HACCP Application, Development and Implementation.
Unit 6 - Audit, Maintenance & Review of the HACCP Food Safety System.
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