We can design a tailored course to cater for you specific requirements.
The course can be created to cover any of the following areas and can be carried out at a time and location that suits.

The history of HACCP
Simplification of the HACCP principals
Problems, dangers, contaminants and hazards
The Flow Chart
The effects of hazards to the operation
How to control, reduce, eliminate hazards
Prerequisites to the operation
Critical Limits
Control Points and Critical Control Points
Corrective Action
Documents and Records
Validation
Bacterial Growth
Cross Contamination
Food Contamination: How it occurs, How to prevent it
Keeping food safe
The new Legislation
Importance of cleaning
Personal Hygiene
The principals of HACCP
Hazards: Simplified and Explained

Call us on 041 9827697 with any queries or to make a booking.