Principles of HACCP

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Course Details
Title:	Principles of HACCP
Course Category:	Hospitality
Description:	• Food borne illness • Bacteria, its formation and structure • Food poisoning sources • The meaning of HACCP • HACCP’s role in food safety and in the industry • Barriers in HACCP implementation • The role of quality and safety in HACCP • The seven principles of HACCP • Comprehending the legal critical limits, monitoring and corrective actions. • Interested applicants in MALTA: For further details please contact the Office Skills Centre, Hal Far on telephone number 22201702 / 22201604 or email: david.borda@gov.mt or daren.mallia@gov.mt • Interested applicants in GOZO: This training programme has the possibility of being provided in Gozo, however it is subject to the availability of the trainers and depending on the demand for the course. For further information kindly call Ms. Alexia Cassar on 21561513 email alexia.m.cassar@gov.mt • Download Course Application: http://www.etc.gov.mt/docs/TC0901ApplicationFormENMLT.doc
Requirements:	Clients may be subject to a pre-course evaluation. Clients must also be in possession of Food Handling Cat B. Proficiency in the English Language is required.
Certification:	In collaboration with ITS. Will award Certificates to candidates who pass exam.
Duration:	45 Hours
Course Availability
Application Status:	Open
Course Price
Fee:	€0.00

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