Hazard Analysis and Critical Control Points (HACCP) Level 1 Training Course
Real Time Virtual Delivery
SGS Academy
Summary
- SGS Certificate of Completion - Free
- Tutor is available to students
Add to basket or enquire
Dates
Overview
The purpose of this course is to equip learners with an understanding of the concept of HACCP and the role of the food handler within food safety management systems.
Certificates
SGS Certificate of Completion
Digital certificate - Included
Resources
- HACCP Level 1 Flyer -
Description
This course is based on the requirements of the General Principles of Food Hygiene CXC 1-1969 (2022) which includes Good Hygiene Practices (GHPs) and Hazard Analysis Critical Control Point (HACCP) System
Course Content:
- Introduction to HACCP
- Overview and history of HACCP
- Food safety hazards and control measures
- Twelve steps for implementing HACCP
- Overview of HACCP pre-requisites
- HACCP principles
Upon completion of this course, learners will be able to:
- Understand the importance of HACCP principles within a food business to ensure effective food safety
- Understand the role of a food handler within food safety management systems
Who is this course for?
This course is designed for food handlers and individuals new to the food industry.
Requirements
No previous experience within the food industry is required.
Questions and answers
Reviews
Currently there are no reviews for this course. Be the first to leave a review.
Legal information
This course is advertised on reed.co.uk by the Course Provider, whose terms and conditions apply. Purchases are made directly from the Course Provider, and as such, content and materials are supplied by the Course Provider directly. Reed is acting as agent and not reseller in relation to this course. Reed's only responsibility is to facilitate your payment for the course. It is your responsibility to review and agree to the Course Provider's terms and conditions and satisfy yourself as to the suitability of the course you intend to purchase. Reed will not have any responsibility for the content of the course and/or associated materials.