By law, all food businesses must ensure that they have implemented an effective food safety management system based on the 7 principles of HACCP in their premises.
As a manager or supervisor, it’s your responsibility to take part in the planning stages of the HACCP system and ensure that all staff members within the workplace are working safety and in accordance with food safety controls.
Course Objectives:
- Understand why a HACCP food safety management system is important and beneficial.
- Understand food hygiene law and the different food safety management systems that can be chosen.
- Know how to plan and implement a successful HACCP system and avoid the common pitfalls.
- Understand the importance of having effective prerequisite programmes in place.
- Know how to conduct a hazard analysis and identify critical control points.
- Understand the significance of critical limits and corrective action and know why these need to be carefully monitored.
- Know how to validate and verify the HACCP plan and understand the importance of keeping documentation.
Who should attend:
This course is suitable for managers and supervisors working in food premises, including catering, retail and manufacturing businesses. The course is designed to help you comply with the EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP.
Course Content:
- An Introduction to HACCP
- HACCP and The Law
- HACCP Alternatives
- Planning a HACCP System
- Food Safety Hazards
- Prerequisite Programmes
- Creating the HACCP System
- Principle 1: Hazard Analysis
- Principle 2: Critical Control Points
- Principle 3: Critical Limits
- Principle 4: Monitoring Critical Control Points
- Principle 5: Corrective Action
- Principle 6: Verification of the HACCP System
- Principle 7: Documentation
- Implementing the HACCP System
On successful completion of the course and after a written exam and course assignment Participants will be awarded with the NHP (National Hygiene Partnership)
Certificate.
This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 5 years.
