HABC Level 3 Award in HACCP for catering, manufacture (RQF) A Polish speaking trainer and resources are available at no extra cost This course is available as Qualify at Home This course is available on the following dates
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Thursday the 11th of March 2021 to Friday the 12th of March 2021
Qualify at Home/webinair Q&A (4 Places Left At £199 Per Delegate) Book Now
HABC Level 4 Award in HACCP Management for Food Catering or Manufacturing (RQF) This course is available as Qualify at Home This course is available on the following dates
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Monday the 15th of March 2021 to Friday the 19th of March 2021
Webinar/ Paperbased assessment (4 Places Left At £750 Per Delegate) Book Now
TACCP/VACCP (aka Food Defence/Food Fraud) based on PAS 96 This course is available on the following dates
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Monday the 8th of March 2021
Webinar/ online assessment/certificated (4 Places Left At £75 Per Delegate) Book Now
HABC Level 3 Award in HACCP for catering, manufacture (RQF)
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To Be Held Online (£175 Per Delegate) Book Now
HABC Level 4 Award in HACCP Management for Food Catering or Manufacturing (RQF)
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To Be Held Online (£POA Per Delegate) Book Now
Our HACCP Courses Content
Training Course Content
We offer HACCP training at the following levels :
Level 2 to raise awareness of HACCP
Level 3 for supervisors and HACCP team members
Level 4 for HACCP team leaders and managers
HACCP is important because it prioritizes and controls potential
hazards in food production .
By controlling major food risks, such as microbiological, chemical,
allergenic and physical contaminants, the industry can better assure
consumers that its products are as safe as good science and
technology allows.
If you run a food business, you must have a plan based on the Hazard
Analysis and Critical Control Point (HACCP) principles.
The HACCP plan keeps your food safe from biological, chemical,
allergenic and physical food safety hazards. To make a plan you must:
identify any hazards that must be avoided, removed or reduced
identify the critical control points (CCPs) - the points when you need to prevent, remove or reduce a hazard in your work process
set limits for the CCPs
make sure you monitor the CCPs
put things right if there is a problem with a CCP
put checks in place to make sure your plan is working
keep records
Our HACCP training drills down into the fundamental building blocks of
Food safety and ensures learners have a firm grasp of actions and
consequences both positive and negative of any action taken.