With this training in Critical Point Analysis you’ll be able to buy the necessary knowledge to carry out a Hazard Analysis and Critical Control Points (HACCP) in any sector of the social and commercial regeneration. You’ll discover the applicable legislation in this field, as well as to identify the chemical, biological and physical hazards most common in social and commercial regeneration. You’ll learn how to to analyse the critical control points in catering and the management and fulfilment of the prerequisites as set out in current legislation. This type of training is also applicable in a wide range of range of fields, including project management, engineering, IT, quality and many more.
Cross-cutting
Leadership
10 a.m.
Critical Point Analysis
Leadership
10 a.m.
Introduction
Objectives
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Understanding the concept of HACCP.
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Identify dangers in the catering industry.
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Analyse critical control points.
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To get to know prerequisites in food safety.
Table of Contents
TEACHING UNIT 1. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS
1. Gaining an understanding of HACCP
2. Identification of chemical, biological and physical hazards in the catering and retail sectors
3. Analysis of Critical Control Points in catering
4. Acquiring knowledge, understanding and meeting the prerequisites
5. Completion of documentation relating to HACCP
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