This course looks in depth at ways in which HACCP can be implemented and maintained effectively in a business following best practices, its benefits, and the costs to consumers and to businesses should the standards not be met and maintained throughout each of the food processes.
In the UK, HACCP (Hazard Analysis and Critical Control Points) is a legally required food safety management system for all food businesses, including food manufacturing. It’s a systematic approach to identifying, evaluating, and controlling hazards that could affect food safety. This means that food manufacturers in the UK must have procedures in place to ensure their products are safe to eat.