HACCP in Practice
Food businesses are either legally required to have documented food safety programs in place or increasingly expected to by their customers.
The Hazard Analysis Critical Control Point (HACCP) system is the internationally accepted methodology for assuring food safety and is also used to ensure product quality.
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Hazard Analysis – Principles &Practice Certificate
This course is designed to assist proprietors of food businesses in meeting the requirements of the national food hygiene legislation which requires food premises to implement a Food Safety Program.
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ISO 22000- Internal Auditors Course Course
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ISO 22000- Introduction and Awareness Course
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