HACCP: Intermediate Level | NSF

Food Safety Hazards; Responsibilities of the HACCP team; 12 Steps & 7 Principles of a HACCP system; Hazard identification; Hazard & Risk Analysis; Control of hazards; CCP control; Verification & Validation

 

Target Audience

Food handling, packing and processing industry
HACCP Team Leader, Food Safety team members, Management Representatives, Supervisors

 

 

Contents

 

• Appointing a HACCP team.
• Identification and risk determination of food safety hazards.
• Development of a Food Safety Plan and identifying control measures.

 

 

More Information
Date: 20 August 2018 to 21 August 2018 City: Tzaneen
Venue: TBC
Ilze Bosman Tel: 021 880 2024 |
trainingafrica@nsf.org