Key Course Objectives

This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It'll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem if a critical limit is breached

Who is it for

For those working in the food manufacturing, catering or hospitality industry who wish to get a good appreciation of the subject

Duration	80 minutes
Assessment Method	Continuous assessment/multiple choice throughout the course
Certification	Approved by CPD & RoSPA
Max Delegates	If you have 5 or more learners wishing to take this course, please contact Trainusafety for an economical 'bulk' licence

All prices are subject to VAT at the prevailing rate