HACCP Overview / Refresher

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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 requi... Read More

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 publication 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 require to know the basics of HACCP and also those who require a refresher or update on HACCP changes.

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.

This training course will lead delegates through this HACCP System Model explaining the specific requirements.  Relevant Irish Standards and 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 organization.

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What's covered?

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  • Course Introduction
  • Food Safety Legislation
  • Codes of Practice – Irish Standards         IS340 – Catering, IS 341 – Retail/Wholesale
  • International Food Safety Standard (FSSC), BRC
  • Key Definitions / Terminology
  • Management Commitment
  • Prerequisite Program (15 PRPs)
  • History / Benefits of HACCP
  • Risk Assessment Methods
  • HACCP Plan Development (addressing Seven HACCP Principles)
  • Hazard Analysis - Principle 1
  • Risk Assessment
  • Identify Critical Control Points – Principle 2
  • Establish Critical Limits for CCPs – Principle 3
  • Establish Monitoring System for CCPs – Principle 4
  • Establish Corrective Action – Principle 5
  • Establish documented work instructions (SOP’s) and records – Principle 6
  • Establish Verification Review Procedure – Principle 7
  • Note: Principle 1-7 are conducted via Workshops Course Assessment

Who should attend?

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  • General management who wish to acquire a basic knowledge of Food Safety issues
  • Quality Assurance / Technical Personnel who have specific responsibilities for Food Safety
  • Catering Managers / Chefs who supervise food handlers
  • Retail fresh food managers
  • Engineering/Maintenance Personnel

What will I learn?

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Participants achieve the following learning outcomes from the programme;

  • Be familiar with the stages and common terms involved in HACCP
  • Appreciate the EU Food Safety Legal Requirements
  • Be able to co-ordinate the work of a HACCP team
  • Develop a pre-requisite program
  • Be able to undertake a HACCP study and develop a HACCP plan based on risk assessment
  • Implement a HACCP plan and verify its effects

Who are the tutors?

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How do we train and support you?

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In-House Courses
For In-House courses, the Tutor will contact the Course Organiser in advance to discuss the programme in more detail in order to tailor it specifically to the organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

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SnapshotSnapshot

Duration
1 training day
Course Times

9.00am - 4.30pm

Price
€395

(includes course documentation, lunch and refreshments)

Delivery Mode
This programme is available In-House and on certain Public dates

What They SayWhat They Say

The training went very well. Everyone really enjoyed the course, and the HR Manager even made the comment that ‘Denis was the best trainer she ever had’.He really is a fantastic trainer.

-Regina McGuirk, Food Safety & Quality Manager, Oak Park Foods

HACCP Overview / Refresher

Duration: 1 dayPublic Price: €395
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  • 19 Jun 2018
    Sorry, this date is full – please contact SQT to add your name to a waitlist.
  • 31 Oct 2018
    Location: Dublin Book Date