$ 3,000.00

The purpose of this training course is give staff a knowledge, skills and competence in HACCP Food Safety and good hygiene practice and incorporates Food Information Regulation 2011 (Allergen Information requirements) (FULL SERVICE PACKAGE)



  1. Gap Assessment and report.
  2. Train top management.
  3. General awareness to other staff.
  4. Core Team Training and documentation training and assist the team on actual development of quality manuals, SOPS, Objective Setting, process mapping eventually aid and assist the company to implement the management system.
  5. Risk management Training.
  6. Train internal auditors to self-audit their processes in conformity to the system.
  7. Recommend a reputable ISO certification body to the client.


There are no reviews yet.

Be the first to review “HACCP: Hazard Analysis and Critical Control Points”

Your email address will not be published. Required fields are marked *