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Hazard analysis and critical control point (HACCP) is a systematic, preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe.
It involves implementing measures to reduce these risks to a safe level. It is essential that all food sector organisations implement a food-safety management system based on the codex principles of HACCP.Although HACCP was originally designed for manufacturing, it is now also applicable to the catering and retail industries.
The qualification is intended for those already working in catering teams and those who are preparing to work in the industry.
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If you would like to book a group, please call us and we will be happy to discuss your requirements.Enquire Now