Legal requirement to identify food hazards within their operations and put into place appropriate control measures.
You must be able to demonstrate to the Environmental Health Officer that you have studied the high risk foods that you prepare and serve and have identified the Critical Control Points (CCPs).
Food Alert can work with you to develop the HACCP system that is most appropriate to your needs as well as produce monitoring documentation for the Critical Control Points.
CLICK HERE for course information, dates and to book online or call 020 7244 1900 for more information.
