Course Overview
A comprehensive guide to Food Safety Management Systems based on HACCP principles, designed specifically for the food manufacturing industry.
Course Units
Unit 1: Introduction to HACCP
- The need for HACCP
- Food safety hazards
- Prerequisite programmes
Unit 2: Preliminary Steps
- The HACCP team
- Product description
- Intended use
- Process flow diagram
Unit 3: The 7 Principles of HACCP
- Hazard analysis
- Critical Control Points (CCPs)
- Critical limits
- Monitoring
- Corrective actions
- Verification
- Documentation
Need assistance?
Our career advisors are available to help you choose the right qualification for your professional goals.
Contact an Advisor