Course overview
The session will be helpful to many participating as HACCP team members who are called on to identify which hazards may be present, and assess controls, whether in Pre-Requisite Programmes or at Critical Control Points. Participants will consider how Biological, Chemical, Physical, and Allergenic hazards occur in food businesses, and using examples look at strategies for control.
The course is ideal for those who are looking to improve or set up a food safety management system, for those looking to gain confidence in identifying food safety hazards and assessing the appropriateness of controls, and for newcomers to food safety management. It may also be useful to auditors, and to those who need to refresh their knowledge.
