The eLearning course on Hazard Analysis Critical Control Point (HACCP) is designed to introduce learners to the principles of HACCP, a precautionary Food Safety Management System. The course covers crucial elements such as managing food safely, understanding the legal framework and the responsibilities of employers and employees. It also provides a detailed exploration of the four steps to developing a HACCP plan and the seven principles of HACCP. Learners will gain insight into good hygiene practices, including scheduled cleaning and stock rotation and how to identify and reduce possible food hazards. Learners are assessed at the end of the course and must achieve a minimum pass mark. Individual licences must be used within a 12 month period.
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10/12/2024
John Brennan
