HACCP – Food Hygiene TBC
What is HACCP?
The word HACCP (Hazard Analysis & Critical Control Point) confuses many people but, simply put, it refers to procedures you must put in place to ensure the food you produce is safe. These procedures make up your food safety management system
Participants must have PPS number and a passport sized photograph with them.
You will have to do an assessment
You must commit to 3 half days of training
On completion learners will know;
- How to monitor, identify and control potential hazards and risks which could affect food safety.
- How to react when critical safety limits are breached and what are the appropriate corrective actions to be followed.
- Documentation procedures with regard to safety procedure
Cost: Free to Job Seekers
Period: 1 full day
Frequency: 1 Day
Time: Full day
Co-ordinator: Liam Carroll
Phone: 065 6866800