Introduction
This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP based system in the work environment.
Duration
5 Days, 08.30 – 18.00 (Days 1 to 4) 08.30 – 16:00 (Day 5)
Who should attend?
This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment.
Prior knowledge
There are no prerequisites for this qualification, although it is recommended that learners already hold a Level 3 Award in Food Safety Manufacturing or equivalent, have knowledge of food safety hazards and their controls and have a minimum of Level 2 in literacy/English or equivalent.
Recommended reading
Codex Alimentarius. Codex Alimentarius Commission www.codexalimentarius.net
Course objectives
The objective of this qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP team in manufacturing and other related industries, for example those involved in distribution and storage. The qualification is primarily aimed at learners who are already working in food manufacturing with knowledge of food hazards and controls. However, it will also be of benefit to caterers and retailers.
Course content
- Determining Critical limits
- HACCP Monitoring
- Corrective actions
- Verification and validation
- HACCP Documentation
- HACCP Review
- Determining Critical control Points
- Introduction to HACCP
- Prerequisite programs
- Describing the product
- Intended use of products
- Process flow diagrams
- Hazard analysis
What are the benefits
On successful completion, delegates will have a good awareness of HACCP legislation and principles and will:
- Understand the importance of HACCP based food safety management procedures
- Understand the preliminary processes for HACCP based procedures
- Understand how to develop and implement HACCP based food safety management procedures
- Understand how to verify HACCP based procedures