HACCP Awareness

Hazard Analysis Critical Control Point (HACCP)

DUE TO COVID-19 WE ARE CURRENTLY WORKING TO DELIVER OUR COURSES ON -LINE

HACCP is a food safety management system that helps businesses to identify, evaluate and control significant food safety hazards. The process is systematic and involves evaluating hazards. HACCP is a legal requirement and applies to all food sector organisations to a varying degree.

This one –day course is aimed at both food handlers and supervisors working in most food operations and

• Working in or preparing to work in the food manufacturing industry or a catering environment.
• Involved in monitoring HACCP systems in a manufacturing or a catering environment
• Who are or will be part of a HACCP team.

Overview

The HACCP Awareness course is based on a short one-day training programme designed to ensure candidates develop knowledge and practical skills to implement HACCP. Please note that candidates are required to undertake 2hrs pre-course reading work.

Topics

• The principles of HACCP
• Prerequisites for HACCP and suitable control measures
• Describing the product
• Flow diagrams
• Identifying food hazards and carrying out hazard analysis
• Defining Critical control points (CCP’s)
• Establishing critical limits
• Establishing monitoring procedures
• Determine corrective action
• Documentation
• Verification procedures