Course Aims
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 is a critical limit is breached.
Course Content
- Key Definitions
- Microbiological Hazards and Controls
- Chemical Hazards and Controls
- Allergens and Avoiding Cross-Contamination
- Physical Hazards and Controls
- Prerequisite Programmes
- Implementation of HACCP
- The 7 Principles of Hazard Control in Practice
Course Duration
80 minutes (Note: This is based on the amount of video content shown and is rounded off.
It does not account in any way for loading time or thinking time on the questions)
Additional Information
Recommended System Requirements
• Browser: Up to date web browser
• Video: Up to date video drivers
• Memory: 1Gb+ RAM
• Download Speed: Broadband (3Mb+)
Arrange your course with Sibbald
If pre-scheduled dates are not listed on this page, or if the dates published do not fit your requirement, please contact us as arrangements can be made to suit your needs.
Chat: Use our chat bot at the bottom right of this page.
Tel: 01501 750900
Email: enquiries@sibbaldtraining.com