Intro to HACCP
This course, designed by the Royal Environmental Health Institute of Scotland, will enable social care organisations involved in the handling of food to implement appropriate and acceptable procedures in their work settings. It is recommended for members of the HACCP team and staff who handle “high risk” food.
Please note:
Course participants must hold a current (within the preceding 5 years) Elementary Food Hygiene certificate recognised by REHIS.
Course Content
- the meaning of hazard analysis and use of the seven principles of HACCP to control potential food hazards
- verification and appropriate documentary evidence
- examples of good practice to implement basic requirements
- national legislative requirements and their relationship to HACCP and hazard analysis systems
Booking Information