HACCP
The course focuses on the implementation and maintenance of HACCP
The work method HACCP (Hazard Analysis and Critical Control Points) describes how to systematically map, assess and control hazards in food production.
The method also allows you to gain control over potential hazards in the production of food, by making qualified assessments and systematic mapping of the process.
The method also allows you to gain control over potential hazards in the production of food.
The work method HACCP (Hazard Analysis and Critical Control Points) describes how to systematically map, assess and control hazards in food production.
The method also allows you to gain control over potential hazards in the production of food, by making qualified assessments and systematic mapping of the process.
The method also allows you to gain control over potential hazards in the production of food.
Course Content
- HACCP, purpose and key concepts
- HACCP principles under the Codex Alimentarius and FSSC 22000
- ISO/TS-22000-1
- Identification of hazards in foodstuffs (physical, microbiological, chemical and allergens)
- Proposals for action and continuous improvement linked to dangers
500 SEK
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