This HACCP Training course is designed for professionals who want to thrive in their profession. The course covers all the essential skills and knowledge needed to become specialised in this sector.
£8.33 inc. VAT
More about the course
What you will learn
- Become HACCP Expert to implement the system in any particular industry
- Helpful in reducing food safety complaints in the food industry
- How Hazard Analysis & Critical Control Point (HACCP) apply to food companies
- How to identify hazards and Critical Control Points with critical limits?
- Documentation to prepare and implement the HACCP system
- Practice exercises to make a HACCP plan along with quizzes & answers
- Serve as a foundation of ISO 22000 Food Safety Management System
- Be ready to take HACCP and ISO 22000 certification
Is this HACCP Training course for you?
This course is ideal for those who work in or aspire to work in the following professions:- Food handlers including food production staff & supervisors
- Food production, logistics, distribution, trading, service sectors
- Food & beverage owners, managers, food safety team members
- Food safety and quality professionals, food science graduates
- Professionals who need HACCP certification for working in the food industry
- Enthusiasts who want to make a career in the food sector
- Anyone interested in HACCP System & wants sound knowledge about it
Why Choose the HACCP Training course?
- Conducted by industry experts
- Get Instant E-certificate
- Fully online, interactive Text course
- Developed by qualified professionals
- Self-paced learning and laptop, tablet, smartphone-friendly
- Tutor Support
Certification
Upon successful completion of this course, an instant e-certificate will be generated free of charge. The digital version of the course transcript is available for £2.99. We can post the printed copy of the certificate and the transcript to your address. A delivery charge of £4.99 (UK) & £12.99 (Outside the UK) is applied to this service.Industry Expert Instructor
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Course Content
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- Introduction to HACCP and Legislation 01:00:00
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- Food Safety Hazards 01:00:00
- Food Safety: Allergenic, Chemical & Physical Hazards 01:00:00
- The Seven HACCP Principles Explained 01:00:00
- Planning a HACCP System 01:00:00
- Principle 1 – Hazard Analysis 01:00:00
- Principle 3 – Critical Limits 01:00:00
- Principle 5 – Corrective Action 01:00:00
- Principle 7 – Documentation 01:00:00
- HACCP Alternatives 01:00:00
- What’s Next? 00:00:00