Courses / H.A.C.C.P (Hazard Analysis and Critical Control Point)
H.A.C.C.P (Hazard Analysis and Critical Control Point)
- Provider
- MEAT (IPSWICH) LTD
- Summary
- Aimed at training students with the knowledge and skills required to develop and improve their competency in carrying out hazard analysis activities in a food business.
About the Course
- Target
- Anyone involved in the food business.
- Entry requirements
- There are no formal entry requirements for this course.
- Outcome
- The student will understand the extent of occurrences of food borne illnesses, appreciate the need for food businesses to take a proactive approach to analysing potential food hazards and implementing suitable controls.
- Content
- * Hazard Analysis Principles * Application of hazard analysis principles * Legal Requirements The expected outcome is that the student should be able to: Define the term food hazard; Describe the nature and variety of food hazards and the implication of failing to control them State the benefits of an organised food hazard indentification and control system State the factors which are within the scope of hazard analysis studies Compare and contrast hazard analysis with other management control systems such as health and saftey risk assessment and quality assurance.
- Cost
- Please contact the provider for details
- Enrolment
- Contact the provider for details.
- Website
- www.meatipswich.co.uk
Availability
- Starts
- Courses available throughout the year
- Duration
- 2 days training plus a half day assessment over 3 consecutive days.
- Timetable
- Training Days 9.30 am - 5.00 pm Assessment Day 10.00 am 2.00 pm
- Provider
- MEAT (IPSWICH) LTD
Venues/Contact
Main (View map)
Prospect House
203 Rosehill Road
IPSWICH
Suffolk
IP3 8HF
UNITED KINGDOM
Telephone 01473 270757
Fax 01473 273839
Email meat.ipswich.ltd@btclick.com
Website http://www.meatipswich.co.uk/
Contact Jane Dale
Courses
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