Food businesses are required to have formal food safety management systems in place to comply with legal requirements. The aim of this course is to provide the knowledge and understanding to enable trainees to implement the most commonly used HACCP system (Hazard Analysis and Critical Control Points is equivalent to risk assessment for food production). Course Content Includes: * The Need for food safety management systems * The Origins of HACCP. The benefits of HACCP and its adoption * Outline the preliminary stages of HACCP implementation * Principles of HACCP * Prerequisites of HACCP * Recognise common HACCP terms * Common hazards to food * Typical controls, importance of identifying CCP's and how to use a decision tree approach to identifying them * Monitoring techniques. Start Date and Time Otley * Thursday 12th November 2015
Name: CIEH Award HACCP L2 Qualification title: Non regulated SFA formula funded provision, Level 2, Building and Construction, Up to 12 hrs, PW C Qualification type: Assessment Awarding Generic award - no awarding body Created 20150907 08:02:52 Updated 20150907 08:02:52
None
Easton & Otley College
Further Education
info@eastonotley.ac.uk
01603 731225
http://www.eastonotley.ac.uk
Easton Hall,
Easton
Town:
Norwich
County:Norfolk
Title: Non regulated SFA formula funded provision, Level 2, Building and Construction, Up to 12 hrs, PW C Qualification: Non regulated SFA formula funded provision, Level 2, Building and Construction, Up to 12 hrs, PW C Classification: Construction, Planning and the Built Environment