The need to adopt preventative strategies in the preparation of food to ensure its safety has increasingly become the focus of good practice and regulatory requirements. Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or at least reduce the risks posed by identified hazards.


  • Hazard Analysis Principles.
  • Application of Hazard Analysis Principles.
  • Legal requirements.

Course length: 7 hrs

Qualification achieved: HACCP certificate.

Cost: £45 per person + VAT on open courses.

£45 per person + VAT (min charge of £280 + VAT) for in-house courses



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