Island Food Safety are pleased to be able to offer the Level 2 Award in Principles of HACCP
Legislation requires that food handlers are trained comensurate with their role and activities within the food safety, with specific additional HACCP training for HACCP team members. Regulation EC No. 852/2004 on the hygiene of foodstuffs (Article 5) states that food business operators must implement a food safety management system based on the principles of Hazard Analysis and Critical Control Points
This one-day course and qualification will help anyone in a catering or manufacturing setting, where food is prepared, cooked and handled to understand the principles and purpose of HACCP and be able to apply it correctly in their own workplace.