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This course has been developed for food handlers and other staff in food manufacturing who need to understand the principles of HACCP. The course covers the concept of HACCP, hazards present in food, and how the 12 steps of HACCP are used to control and monitor these effectively in food production. The course has been written by food safety auditors and trainers, and can be accessed on-demand by learners.
The course modules cover:
After completing the course, learners will be able to:
This introductory course is ideal for those in food production roles who may be responsible for any of the control, monitoring or corrective action procedures involved in the HACCP plan. It is ideal preparation for any staff new to the HACCP team.
Job roles could include:
The course has been designed as on-demand eLearning modules, enabling you to access them at a time and place convenient to you. Ideally viewed on a tablet or laptop, they are interactive and you will be taking part in activities throughout.
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