Introduction to Food Safety and HACCP

Q: Registration conditions

Please complete one registration form per person wishing to attend course(s). Your booking will be confirmed on receipt of payment. The following cancellation fees will apply and invoiced after registration is confirmed: Within ten working days of the training date: 50% of the training cost. Within five working days of the training date: 75% of the training cost. On the day of training: 100% of the training cost. Notifications of cancellations must be in writing. (i.e. E-mail)

Training location : Virtual

Training start date : 29 April 2024

Training duration : 1 day(s)

Course Overview :

Building a strong foundational food safety knowledge is critical. If you are new to the food industry and involved in manufacturing or supporting food production, you must understand your role in protecting consumer health. It is important for you and essential for your company. This course provides that foundational background.

Target Audience :

Allied Trades Professionals
Dietitians/Nutritionists
Food Agents and/or Brokers
Food Importers/Exporters
Ingredient Suppliers
Marketing and Sales Personnel
Employees new to the food and beverage industry with involvement in food safety and HACCP
Owners/Operators of Food Businesses
Packaging Engineers and Developers
Public Health Inspectors
Sanitation Chemical Suppliers

Training Contents :

What You’ll Do:

Identify practices that contribute to the production of safe food
Classify food safety hazards common to processing facilities
Explore methods to control hazards
Undertake a simple hazard analysis

At the end of the program, you will be able to:

Discuss the importance of food safety and HACCP
List the steps involved in HACCP plan development
Define the importance of the regulatory landscape and global food safety standards
Define your role in maintaining food safety