Why attend:
Delegates will gain practical experience of HACCP by developing a case study to which the key principles of HACCP for process design will be applied: hazard analysis, critical control points and critical limits. All seven principles will be covered in the workshop, giving delegates the opportunity to achieve a nationally recognised Level 2 qualification in HACCP.

Workshop content:

• Background to HACCP
• Prerequisite programmes
• Understanding key parameters for food safety
• Principles of HACCP
• Development of the case study – in groups
• RIPH examination (Level 2)
• Intermediate Certificate in Applied HACCP Principles

"HACCP is widely used for existing products and processes but its principles can be applied to product development. Identifying hazards during the design stage is a proactive approach to safe food and the avoidance of costly mistakes."

Sue Emond – Event Director

Early booking discount conditions

Related training
Product development: from concept to launch

For further information or to check availability contact the Training Department on +44 (0)1386 842104
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