A one day course suitable for operative roles which covers the concepts of HACCP (Hazardous Analysis Critical Control Points) and gives an understanding of the ability to apply HACCP principles practically in order to ensure effective food safety.
Cost: £75 per person (In-house cost £700 for up to 8 participants plus £11 for each extra candidate up to a maximum of 15).
Read more here – Food Innovation Service Information
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*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility.