INTRODUCTION
This is an intensive 1-day workshop aimed at introducing the theory of HACCP and providing delegates with practical experience of working with HACCP principles. The workshop covers everything needed to set up and operate a HACCP system from realistic planning to implementation. The course is aimed primarily at delegates having responsibility for the implementation of HACCP but will assist anyone wishing to gain a thorough understanding of the HACCP approach to food safety management.

ABOUT THE COURSE
  The programme covers the basic knowledge and skills required to analyse a food operation, design and implement food safety controls, set up monitoring systems, consider the legal requirements and how to comply with them.

The course programme includes:

• Food Safety Legislation Update
• What is HACCP?
• The HACCP team
• Stages of HACCP Manager
• Purchasing
• Receiving
• Storing
• Preparing
• Cooking
• Storing
• Serving
• HACCP Prerequisites
• Requirements for using the system

WHO SHOULD ATTEND?
The course is designed for Food & Beverage Management, Chefs, General Management, Purchasers      etc. 

COURSE ORGANISATION

• The course is run at various locations approximately every 3/4 months. For details of the next course please see our Diary page. Please contact admin@hsqc.com for more details 
• The price of the course is £175.00 (plus VAT) per student and includes coffee, lunch, course notes and an HSQC Attendance Certificate.