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Introduction to HACCP & Hazard Analysis

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Course Programme

Explanation of the principles of hazard analysis

Explanation of how food hazards are identified, controlled, monitored and verified

Explanation of basic requirements needed for the implementation of a successful HACCP system

Explanation of appropriate legislation

Is It For Me?

The common sense approach to assuring food safety, embodied in the principles of HACCP, is explained with the use of case study material. One of SAC’s REHIS registered trainers will provide tips on the practical approach to developing HACCP–based systems. A previous knowledge of at least basic food hygiene is desirable.

Course Details

Location of Course

SAC Auchincruive

Date of Course

Length of Course

One Day All businesses involved in food are required to identify steps in their operation which are critical to ensuring food safety. Guidance given in this workshop enables colleagues with a professional interest in the food chain to gain a practical approach to hazard analysis and the application of the principles of HACCP.

Course Costs

The cost of this course is £100 (VAT exempt) per candidate. This includes all tuition, course handbook, REHIS fees, certificate and all catering.

Contacts

Course Contact

Applying for Introduction to HACCP & Hazard Analysis

This course can be applied for using the Enquiry Form