Level 3 HACCP for Food ManufacturingCourse Format: Public Course / Instructor-Led / Open Enrollment V
Understanding of the HACCP procedure in terms of identfying hazards, putting in place critical control points and monitoring to prevent food posioning
Food poisoning is usually caused by negligence or ignorance, and education of all food handlers is regarded as one method of tackling the problem. Current legislation requires all food handlers to have some form of food hygiene training. Content includes Introduction to Food Safety, the Law, Food Safety Hazards, Temperature Monitoring, Refrigeration, Chilling and Cold Holding, Cooking, Hot Holding and Re-heating of Foods, Food Handlers, Food Storage, Cleaning, Premises and Equipment.