HACCP is short for Hazard Analysis and Critical Control Point. It should be noted by law all food industries must have an effective food safety system. This is used to identify, evaluate, and control potential hazards for food safety.
Our introduction to HACCP course will initially look at key terms and hazards, to help you comply with the law, before identifying control points to prevent cross contamination. Additionally you will look at how to address a problem should it occur. Finally all the 7 components will be brought together to look at how to integrate them together.
This introduction to HACCP course is approved by the Institute of Hospitality. Our approved courses are owned by VideoTile Learning Ltd and distributed under licence.