Food businesses are now required by law to have formal systems in place for managing Food Safety. The system advised in Law is the HACCP system (Hazard Analysis Critical Control Point). With increased legal (178/2002, 852/2004) 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, (FSSC) this need has never been greater.
This training course has been specifically 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. The course will cater for the needs of those delegates who are already trained in HACCP but require a refresher or update on HACCP as a result of changes or proposed changes to food safety legislation or standards.
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 European Commission Notice (2016/c 278/01) on the implementation of Food Safety Management Systems has also introduced the concepts of prevention and preparedness which continues the evaluation of HACCP.
This training course will lead delegates through this HACCP System Model explaining the specific requirements. Relevant Irish Standards and International Food Safety Standards ISO 22000/BRC/IFS 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 organization. Food Safety Culture will also be explored in the context of the new BRC requirements and ISO 22000:2018.