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 Busnes@LlandrilloMenai today on 08445 460 460 or send an email to busnes@gllm.ac.uk