HACCP, or the Hazard Analysis Critical Control Point system, is a control system that identifies where hazards could occur during the production of foods. This system allows for the implementation of actions in order to prevent hazards from occurring.
This is important as it controls major food risks from occurring such as physical, microbiological and chemical contaminants. A food industry can better assure consumers that its products are as safe as good science and technology allows for a strengthened protection in regards to public health. Along with this are other significant food hazards such as microbiological contaminations such as E. coli, Listeria, Salmonella and Campylobacter to name just a few. HACCP controls these issues from occurring.
The HACCP level 1&2 food hygiene course provides candidates with the essential knowledge required to engage in food preparation and sale. A level of basic food hygiene is required when serving or selling food to the public. Broken down into two sections, level 1 provides basic entry level knowledge of food preparation, hygiene and hazards. Proceeding to level 2, participants receive a more in-depth look at food hygiene approached from a kitchen management perspective.
Any individual involved in food preparation or management staff with responsibilities in food safety, hospitals, restaurants and childcare should take this 3 day training course. Consumers can also implement HACCP-like practices in the home by following correct handling, storage, cooking and cleaning procedures. From the time a consumer purchases meat or poultry to the time they cook a meal, there are many steps to take to ensure food safety. Examples include properly refrigerating meat and poultry and keeping raw meat and poultry separate from cooked and ready-to-eat foods.
To avail of this training course get in contact with Olive Safety today at firstname.lastname@example.org or call us on 014111011.