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Course Overview
Food businesses are increasingly expected to have formal
systems for managing food safety. The most commonly known is
the HACCP system (Hazard Analysis Critical Control Points).
The HACCP technique is most applicable to manufacturing processes,
for either large-scale food operations or those with mainly
repetitive, consistent products. However the training programme
will also be of use to many other food businesses that may
be able to apply the HACCP principles.
Who is it for?
The course would benefit owners and managers of food businesses,
team leaders and supervisors. Delegates will need to have an
existing understanding of food hygiene, as the main focus of
the course will be the principles and system of HACCP rather
than food hygiene controls. The programme is therefore a natural
follow up to either the CIEH
Intermediate Certificate in Hazard Analysis Principles & Practice qualification
or the CIEH
Advanced Certificate in Food Safety.
Course Objectives
Successful completion of the programme will enable delegates
to:
- Assemble a HACCP team
- Undertake a HACCP study
- Produce a HACCP plan
- Implement the plan and check its effectiveness
- Determine when the team might need specialist external
assistance
- Evaluate existing HACCP plans from within the business
- Evaluate HACCP plans from a supplier or other third party.
Assessment
The delegate will be assessed on the ability to produce a
HACCP plan. This plan will be of immediate value to the food
business.
Duration
2 days
Level One Courses
Level Two Courses
Level 3 Courses
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