Overview
This course introduces the essential principles of food safety management, focusing on the Hazard Analysis and Critical Control Point (HACCP) system. Participants will learn how to identify hazards, manage risks, and ensure compliance with food safety regulations.
Aims and Objectives
To provide learners with the knowledge and practical skills required to maintain high food safety standards and implement HACCP principles in their workplace.
Course Content
Principles of food safety and hygiene
Overview of food safety legislation and standards
HACCP system: principles and application
Identifying and controlling food hazards
Temperature control and food storage
Cleaning, sanitation, and pest management
Record keeping and compliance audits
Learning Outcomes
On completion of this programme, learners will be able to:
- Explain the principles of HACCP and food safety regulations
- Identify potential hazards in food handling and preparation
- Apply effective control and monitoring procedures
- Maintain records and demonstrate compliance with standards
