| Search for a course > THE BASICS FOR HACCP IMPLEMENTATION |
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- Food safety hazards and their consequences on human health and food business
- Contamination of Food and its Control
- Food Storage and Temperature Control
- Review of Pre-requisite
- Programs and their relative control measures: Layout of Food
- Premises and workflow, Cleaning and Disinfection, Pest Control, Personal Hygiene
- Food Legislation
- Management Control Techniques
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- Profile of Trainees: People employed in all sectors of the industry and who are involved in the
implementation, monitoring and running of a HACCP-based food safety management system.
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12 hours |
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Part-Time
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