Chartered Institute of Environmental Health (CIEH) Intermediate certificate in hazard analysis principles and practice course
Introduction
The need to adopt preventative strategies in the preparation of food to ensure its safety has increasingly become the focus of good practice and regulatory requirements. Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or at least reduce the risks posed by identified hazards. A number of formal systems of hazard analysis exist e.g. Hazard Analysis Critical Control Point (HACCP) and Assured Safe Catering (ASC). While both these systems have merit they are not appropriate in every situation.
In-house or public:
In-house
Location:
Client's preference, nationwide.
Duration:
2 days
Upcoming course dates:
At client's preference.
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