COURSE OVERVIEW
What you’ll cover
Course content is taken from the supplied training document.
- ✓Seven principles of HACCP
- ✓Hazard identification and risk assessment
- ✓HACCP implementation
- ✓Prerequisite programmes
- ✓Review and verification
- ✓Continuous improvement
Who is it for?
Entry requirements
No prerequisites. The document recommends Level 3 Food Safety Manufacturing or equivalent, food-safety hazard knowledge and Level 2 literacy/English. Approved for learners aged 16+.
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