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PG Dip/PG Cert Hazard Analysis Critical Control Point Management by e-learning


Course Description

This course aims to provide you with essential skills and knowledge in the development of HACCP systems. 4 topics are studied:
- Foodborne disease (double module)
- HACCP development (single module)
- HACCP Audit and Management (double module)
- Research methods for food safety (single module)

Entry Requirements

relevant first degree or equivalent course of professional study or substantial relevant experience.

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Recipient: University of Central Lancashire

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