Supplying the brewing, food and beverage industry.

HACCP – intermediate (level 3) course


Hazard Analysis Critical Control Point (HACCP) identifies hazards in the food manufacturing and distribution chain and puts systems in place to reduce the risk.

This course allows HACCP team members to develop an understanding of the concept, principles and terminology of HACCP through a mix of tutor presentations, short exercises and discussion. Delegates also have the opportunity to achieve a nationally recognised Intermediate level (3) qualification in HACCP.

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Nikita BFBi

Nikita BFBi

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