Description
A clear, practical grounding in HACCP for people working in UK catering and retail food businesses. Across eight lessons you cover the four types of food safety hazard and their controls; the prerequisite programmes HACCP is built on; the preliminary steps and the seven principles; critical control points, critical limits, monitoring and corrective actions; and verification, documentation and record keeping. Written for catering and retail staff and aligned to UK food law, Codex HACCP principles and FSA guidance including ‘Safer Food, Better Business’. Assessments are randomised, the final exam draws 20 questions from a bank of 40, and a personalised CPD-standard certificate is issued the moment you pass.






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