HACCP 'The Fundamentals'

Level

HACCP 'The Fundamentals'

YMS Training Ltd
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Description

This one-day course is certificated by Highfield. It is run as an in-house course, at your own premises or ours. This course provides supervisors and key operatives with a good knowledge of HACCP theory and practical application. It is ideal for CCP monitors or those responsible for their supervision.

Entry Requirements
Participants should preferably hold at least a level one hygiene qualification and have a good understanding of their industry.

Structure and Content
Over 4 sections covering all important aspects of HACCP using group exercises and team work ending with a multiple choice test.

Implementing Food Safety 
Management Procedures

This one-day course is certificated by the Chartere…

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This one-day course is certificated by Highfield. It is run as an in-house course, at your own premises or ours. This course provides supervisors and key operatives with a good knowledge of HACCP theory and practical application. It is ideal for CCP monitors or those responsible for their supervision.

Entry Requirements
Participants should preferably hold at least a level one hygiene qualification and have a good understanding of their industry.

Structure and Content
Over 4 sections covering all important aspects of HACCP using group exercises and team work ending with a multiple choice test.

Implementing Food Safety 
Management Procedures

This one-day course is certificated by the Chartered Institute of Environmental Health (Highfield). User-friendly management tools have been created, notably the Safer Food Better Business (SFBB) pack adopted by the FSA, to help caterers comply with the new regulations. This course will enable you to implement a HACCP-based food safety system, utilising SFBB.

Entry Requirements
No formal qualifications are required but some basic training in food safety or HACCP would be beneficial. Suitable for business owners and managers of small and medium-sized catering and hospitality businesses.

Structure and Content
The course covers the following topics:

  • The 12 steps in the HACCP process
  • Controls required to ensure food safety.
  • Use of a management tool such as the FSA's Safer Food
  • Better Business pack.
  • Assessment through the completion of a short assignment.
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There are no frequently asked questions yet. If you have any more questions or need help, contact our customer service.