Food businesses are required by law to have formal systems in place for managing Food Safety. The system advocated in Law is the HACCP system (Hazard Analysis Critical Control Point, Article 5, 852/2004).
With increased legal (Regulation (EC) No. 178/2002) and customer requirements (BRC) people working in the food sector need to carefully consider the need for information and training in this area. With the re-issue of the International Food Safety Standard, ISO 22000 2018 and the ISO22002 Prerequisite standard, this need has never been greater.
This training course has been designed for those working in the food sector who have identified the need to apply the HACCP System of Food Safety Control to their particular business.
A HACCP System is defined by the U.S. Food & Drugs Administration, (FDA), as ‘The firm’s HACCP related activities including HACCP training, Prerequisite Program and HACCP Plan.’ This model of a HACCP system has effectively been updated by ISO 22000 with the introduction of the concept of operational prerequisites. The Food Safety Modernization Act (FSMA) has now introduced the idea of Risk based Preventive Controls (PCs)) therefore Food Safety Team Members need to be competent and confident with this concept when communicating with customers and third party Auditors.
This training course will lead delegates through this HACCP System Model explaining the specific requirements. Relevant Irish Standards (IS340, IS341), the British Retail Consortium (BRC) Standards and the International Food Safety Standard ISO 22000 will be used to construct a practical and workable system that is technically correct, focused on the product and practical to implement at all levels of the organisation.Collapse
QQI (FET) Level 5 Special Purpose Award (5S20009)
+ €170 for QQI Assessment & Certification Fee
(includes course documentation)
Here’s a simple assessment for you; compare all the non compliances you have received from both Internal audits and External audits over the past two years an...