Key Details

  • Available at
    Food Technology Centre, Llangefni
  • Level
    N/A
  • Study Mode
    Part-time
  • Programme Area
    Hospitality and Catering, Food Manufacturing
  • Course Length

    8 hours: 09:30 to 16:00 (including 2 hours of pre-training reading)

  • Course Type
    Short Course
  • Bilingual

    This programme is available bilingually at the following campus(es):

    • Llangefni

Course Description

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

Entry Criteria

To be able to enrol on this course you need to comply with Eligibility criteria. Please contact Paul Carroll Jones jones16p@gllm.ac.uk to check your eligibility

Delivery

The course includes a mix of tutor presentations, short exercises, and a case study, with plenty of discussions.

Date n/a

Time 9:30-16:00

Cost To be confirmed per person

Venue n/a

Number of candidates: maximum 15

Please contact Paul Carroll Jones to book a place and for further information: jones16p@gllm.ac.uk

+44 (0)1248 383 348 Extension 2037 (enter when prompted)

Assessment

This is a non-accredited course. There is an informal assessment during the day.

Progression

Accredited HACCP course. For example, FTC runs Highfield Level 2 Award in HACCP in Catering, Manufacturing or Retail on 30 May 2019.

Would you like to apply for this course?

Please call us today on 08445 460 460 or send an email to busnes@gllm.ac.uk