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HACCP for Caterers 20 July 04

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Training course summary

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his is an intensive 1-day workshop aimed at introducing the theory of HACCP and providing delegates with practical experience of working with HACCP principles in a catering environment. The workshop covers everything needed to set up and operate a HACCP system from realistic planning to implementation. The course is aimed primarily at delegates having responsibility for the implementation of HACCP but will assist anyone wishing to gain a thorough understanding of the HACCP approach to food safety management.
Regions:
Delivery:
  • Public
Category:
Difficulty:
  • Introductory

Further Details

Introduction to the HACCP principles & background
Preparation for HACCP in a Catering Environment
A HACCP Study - step by step
Identifying hazards & controls
Establishing Critical Control Points
Managing Critical Control Points
Putting HACCP into practice
Assured Safe Catering Approach
Maintaining a HACCP plan

Guide price

£350 per delegate

 

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