Level 3 HACCP in Catering / Manufacturing
2 day accredited course
HACCP (Hazard Analysis Critical Control Point) is a systematic, preventive approach to food safety. In order for a HACCP system to work effectively, it is essential that all staff are aware not only of the safety procedures, controls and monitoring that must be followed, but also why they are necessary.
Staff may be involved with all, or part, of the process within a food business. Whichever aspect of the process they are responsible for, be it checking deliveries, product preparation, monitoring critical control points or coordinating the dispatch procedure, all staff need to be aware of the importance of their work activities in relation to the food safety of the final product. Once employees are aware of the importance of their contributions to the HACCP system, they will feel more involved with the business and this in turn will improve productivity.
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