HACCP Introduction

Home / Food Safety / HACCP Introduction
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.

This training course has been specifically designed for those working in the food industry who need to understand HACCP at a basic level so that all the hazards that could cause food poisoning or harm are under control.

Fundamental to HACCP working effectively is that staff initially have an understanding of basic food hygiene and then how this knowledge can be used to construct a HACCP or Food Safety System that is practical, effective and legally compliant.  This training course will lead delegates through the fundamentals of food hygiene and safety, the seven HACCP Principles, pre-requisite programme and the basics of food safety regulation so that they can commence the development of their own system or help implement a system that is already in place.

Collapse

What's covered?

Expand/Collapse Expand/Collapse
  • Course Introduction
  • Tutor & Delegate Introduction
  • Basic Food Hygiene
  • Causes of Food Poisoning
  • Introduction to Food Safety Legislation
  • Food Safety Model
  • Pre-requisite programme
  • 7 HACCP Principles
  • 12 Codex Steps
  • Course Review

Who should participate?

Expand/Collapse Expand/Collapse
  • General management who wish to acquire a basic knowledge of HACCP
  • Quality / Production / Maintenance staff who require an introduction to HACCP
  • Catering / Retail personnel who supervise food handlers
  • Human Resources personnel with the responsibility to plan and manage staff training needs

What will I learn?

Expand/Collapse Expand/Collapse

Participants achieve the following learning outcomes from the programme;

  • Understand the basics of food hygiene
  • Understand the causes of food poisoning
  • Understand the purpose of Food Law
  • Be familiar with Pre-Requisites and the Food Safety Model
  • Be familiar with the steps and principles of a HACCP System
  • Understand how to implement HACCP

Who are the tutors?

Expand/Collapse Expand/Collapse

How do we train and support you?

Expand/Collapse Expand/Collapse

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.

Share this Programme

SnapshotSnapshot

Duration
1 training day
Delivery Mode
This programme is available In-House

HACCP Introduction

Hide