HACCP Implementation Training Course

• Anyone looking to implement HACCP in their organisation
• Any person looking to move into food auditing
• Staff members who would like a greater understanding of HACCPs critical controls

Upon completion of this course, delegates will be able to:

• Describe the purpose of Hazard Analysis and Critical Control Point (HACCP), the principles, processes, and techniques used to assess and manage food safety hazards, and the impact these can have on the processes of a food manufacturing unit.
• Explain the 12 step implementation of HACCP with the importance of control measures in rendering a process safe.
• Interpret the requirements of HACCP in the context of an audit of an organization’s food safety program, with particular reference to:
  • The effectiveness of the organization’s management of risk through its food safety risk assessment and control planning
  • The capability of an organization to maintain and exceed compliance with legislative requirements.
  • The implementation of operational risk control, monitoring and measurement.

• Understand the legal implications and requirements for food operators.

Prerequisites

It helps Participants to have:

• An understanding of food processing/manufacturing systems.
• An understanding of the idea of food safety.

• Refreshments / Lunch
• Course Folder
• Pen and Notepad
• Certificate of attendance
• Loan copy of the standard (to be returned after the course)