The Hazard Analysis and Critical Control Point System, often known as HACCP, was developed to guarantee that all companies engaged in the manufacture and sale of food take safety precautions to make sure that it is safe for consumers to eat.
Employers will work toward compliance with the law mandating them to control food safety hazards by following the 12 phases of HACCP.
Food may become dangerous for a variety of reasons, so it’s important to understand how many different things can impact food from the time it’s produced to the point at which it is consumed.
Having a strategy in place for the training of all food personnel is essential since HACCP is an internationally recognised standard. Learners receive the necessary information from this HACCP Training course to assist in the pursuit of compliance.
