BASIC HAZARD ANALYSIS CRITICAL CONTROL POINT

Overview

Basic Hazard Analysis Critical Control Point supports safe food operations by strengthening understanding of hygiene controls, hazard analysis, and preventive systems used to protect food quality and public health. The course covers contamination risks, critical control points, corrective actions, monitoring, and day-to-day compliance in food environments. Key topics include Level 1 Award in HACCP. It is ideal for food handlers, supervisors, and quality teams.