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 to Level 2 standard 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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