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Public Sector Compliance Operations
Level 5
19514 Unit Explain the application of HACCP principles
15 Credits
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Version 4
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This unit standard is for people who are required to have an in-depth knowledge of the application of Hazard Analysis Critical Control Point (HACCP) principles. People credited with this unit standard are able to explain: the essential elements for the application of HACCP principles to achieve food safety; the types and sources of hazards relevant to food safety, and their controls; good operating practice in relation to HACCP; the documentation and record keeping requirements associated with the application of good operating practice and HACCP; the factors that influence the development and implementation of good operating practice and HACCP within a risk-based programme; the validation of a risk-based programme; and internal verification procedures for good operating practice and HACCP within a risk-based programme.
Consent & Moderation Requirements: CMR 121

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Standard-setting body: The Skills Organisation

Data as at 03 April 2020