Basic HACCP for Alcohol Beverage Manufacturing
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$129.00
Course Outcome
By the end of this course learners will have a knowledge of food hygiene legislation and recognize why HACCP is relevant. You will also understand the main categories of food safety hazards.
By law, all food businesses – including catering, retail and manufacturing – must have an effective food safety management system in place. This Level 2 HACCP for Catering and Retail course will introduce learners to the Hazard Analysis and Critical Control Points management system and help you to understand how to comply with the law, how to work safely and efficiently and what each crucial step of the HACCP implementation process entails. This course has been written specifically for those who work in a catering or food retail environment.
By the end of the course learners will have a thorough understanding of why HACCP is important, knowledge of the importance of having effective prerequisites in place, how the 7 HACCP principles can be implemented and what can be done to identify food safety hazards and to ensure the food handled in their business remains safe for the consumer.
- Developed with food safety professionals
- Reviewed by an independent lead auditor
- Accredited by CPD and Assured by RoSPA Qualifications
- Endorsed by the Institute of Hospitality
- Ensures compliance with UK regulations on the Food Safety and Hygiene (England) Regulations 2013 (and similar)
- Ensures compliance with EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs
- Fully online course and assessment with no time limits
- Full audio voiceover
- Approximate duration: 4 hours
- On completion, certificate is posted the next working day
Course Overview
What is HACCP?, what is Safer Food, Better Business (SFBB)?, key terms, legislation, benefits of HACCP, enforcing the law.
Microbial hazards, pathogenic bacteria, spoilage bacteria, high and low-risk foods, food preservation, viral contamination.
How contamination applies to HACCP, physical contamination, chemical contamination, allergenic contamination, cross-contamination, fraud and tampering.
Why prerequisites are required, examples of prerequisites, assessing prerequisites, analysing gaps in prerequisites.
Basic HACCP for Alcohol Beverage Manufacturing
Purchase securely and recieve a link to start learning immediately.
$129.00