The Carlyle Institute is pleased to announce new HACCP and Food Safety courses, commencing early 2012. These include general food safety training, required for all food handling staff, and specialised modules focusing on Café Operations, Farmers Markets and Takeaways.
HACCP (Hazard Analysis and Critical Control Point) is a food safety management system . It is based around a a systematic approach to identifying and controlling hazards, whether microbiological, chemical or physical, that could pose a threat to the production of safe food – in simple terms, it involves identifying what could go wrong in a food system and planning how to prevent it.
Since 1998 HACCP has been a legal requirement for all food businesses to have a food safety management system based on the principle of HACCP.
Courses
