Overview
This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem if a critical limit is breached.
Course Content
Module 1: Key Definitions
Module 2: Microbiological Hazards and Controls
Module 3: Chemical Hazards and Controls
Module 4: Allergen and Avoiding Cross-Contamination
Module 5: Physical Hazards and Controls
Module 6: Prerequisite Programmes
Module 7: Implementations of HACCP
Module 8: Principles of Hazard Control in Practice
Book This Course
Try your first module for free. Discounts available for multiple licences. Contact us to find out more.
