Hazard Analysis and Critical Control Point (HACCP) is a food safety system that helps businesses to keep the food they prepare safe and hygienic. All managers, supervisors and team leaders, who are responsible for the smooth and safe running of a kitchen, should know how to put together and implement a HACCP-based system.
The Level 2 Award in Understanding HACCP covers the principles of HACCP that all food environments that prepare food, and meat in particular, need to know.
It will give learners the skills and confidence to put systems in place to make sure that their food is cooked safely and efficiently. This course is a straight-forward and effective introduction to the concept of HACCP and how to develop procedures for food preparation which comply with the law.
Candidate will receive printed certificate.
Email firstname.lastname@example.org for details.
We will contact you within 24 hour of placing the order to confirm date of training.