30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP)
Credit hours
3
Built around the principles of hazard analysis in food businesses, this programme explains the biological, chemical and physical hazards that can make food unsafe. Learners cover safe handling, cleaning and sanitisation, personal hygiene, food safety management systems and preparing for audits and inspections. It suits food handlers, kitchen supervisors and anyone helping to run a food safety plan.
What you'll cover
- 01Introduction to Food Safety and Hygiene
- 02Types of Foodborne Hazards
- 03Safe Food Handling Practices
- 04Cleaning and Sanitisation in Food Safety
- 05Personal Hygiene and Workplace Practices
- 06Food Safety Management Systems
- 07Health and Safety Protocols in Food Environments
- 08Food Safety Audits and Inspections
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30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP)