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Food Safety and HACCP (4 days)
Aim: The purpose of this award is to equip the learner with the knowledge, skill and competence in the regulations and practices that underpin food safety and the principles and practices underpinning the implementation of Hazard Analysis Critical Control Point (HACCP)
1. Define a range of terms associated with food safety and hygiene to include food hazard, risk, food spoilage and food poisoning
2. Explain the requirements of current legislation that regulates the hygienic production
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