Hazard Analysis Critical Control Point

HACCP Training

Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. 

A fundamental course that will assist to:

• Understand how the HACCP helps food businesses reduce the risk of safety hazards in food
• Familiarize yourself with HACCP terms and the importance of food safety and food hygiene
• Develop and implement a HACCP plan based on the preliminary tasks and HACCP principles
• Identify and effectively control the hazards in your organization relating to food safety
 

You will learn about: 

• HACCP application and principles
• Foodborne diseases/introduction to food safety and hygiene
• Legal responsibilities
• Food safety management system (FSMS)
• The importance of personal hygiene in the workplace
• Microbiological, physical and allergen contamination
• Cleaning and how to clean effectively
• Risks associated with bacterial organisms and how to combat them  

Iron Wood Holdings (Pty) Ltd

To Nurture Knowledge
To Empower Human Connection
To Inspire Growth

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