Unaccredited - Introduction to HACCP syllabus

Category: Food

Level: Beginner

The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in meat production. HACCP is a preventive system assuring the safe production of food products. The application of HACCP is based on technical and scientific principles that assure food safety.

For those Candidates entering or working in an environment where they are handling and preparing food at a low level.

Hazard Analysis Critical Control Points:

Conduct a Hazard Analysis

Identify the Critical Control Points

Establish Critical Limits

Monitor CCP

Establish Corrective Action

Verification

Recordkeeping

This qualification is assessed by a short, multiple-choice examination, where the learner must answer at least 60% correct answers to pass.