Course Objectives
This course is designed to provide learners who have knowledge of HACCP principles to put HACCP into practice as a practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place for the safe running of food businesses.
After the successful completion of the course, learner will be able to:
Gain knowledge and understanding to supervise the implementation of a HACCP-based system in the work environment and the responsibilities of being part of a HACCP team.
Profile of Participants
Tourism & Hospitality professionals, Food Business Operators, Food Handlers and Entrepreneurs who have completed HACCP 2 or has knowledge of HACCP would be beneficial or professionals who are at supervisory Level or members of HACCP Team in a food Business
Starting Date: Aug 2022
Ending Date: Oct 2022
Mode: Part Time
Duration: 40 Hours
