PHR Training - Effective Flexible Affordable

Food Business Operators must implement a food safety management system based on the 7 principles of HACCP and those responsible for the development and maintenance of the system must be trained in the application of the 7 principles.

• Level 2Train staff to increase awareness of hazards and the importance of monitoring control procedures

  Suitable for food handler's who prepare, handle, cook, serve or distribute food in a manufacturing, catering or retail environment.

  Learn how to:

  Identify hazards
  Analyse hazards
  Implement controls
  Monitor Critical Control Points
  Work to maintain standards to support a food safety culture.

• Level 3Train supervisors to implement controls, verify monitoring procedures and oversee the day to day running of the operation according to policy and procedures

  Business owners, managers and supervisors working in a food business and responsible for the development, implementation and maintenance of the food safety management system.

  Learn how to use policy and standard operating procedures to develop a food safety culture.

  Recognise the importance of implementing controls, monitoring and verification to protect that culture.

  Appreciate the impact of effective staff training in safeguarding the system.