An Introduction to HACCP (Hazard Analysis and Critical Control Points)

To recognise the legislation applicable to the food sector and the principles of HACCP.

Working professionals, both employed and unemployed, who, as part of their continuing professional development, wish to improve or update their knowledge in their respective fields.

At the end of the course, participants will receive a Certificate of Qualifications, provided they have met the defined objectives and attended at least 90 per cent of the course.