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Course Description

This course  covers the following:

• History of food safety systems
  
• The relationship between PRPs and HACCP
  
• Food safety hazard categories
  
• A basic awareness of micro-organisms and the sources of contamination
  
• Compliance with legislation
  
• The 12 stages of Codex Alimentarius HACCP ;
  
• HACCP team selection, product descriptions, intended use description and flow diagrams; Conducting a hazard analysis: 
  

1. identification of food safety hazards,  
2. methodology used for determining the significance of hazards, 
3. control measures for food safety hazards

• Determining critical control points in the process and methodology to determine these; •   
  
• Establishing validated  critical limits
  
• Monitoring procedures for CCP’s;
  
• Correction and corrective actions systems;
  
• Review and update of the HACCP system
  
• Documentation and record keeping to support the HACCP study;
  
• The role of the HACCP/ food safety team
  
• Verification of the control measures and the HACCP system
  

Course Outcomes

The learners will be able to :
•    Apply the HACCP principles to establish an effective HACCP system to enhance the safety of products produced.

Prerequisites

Knowledge of PRPs would be a recommendation

Who should attend

• Any staff member responsible for implementing or maintaining HACCP plans; 
  
• Thoseresponsible for management and improvement of HACCP systems, 
  
• HACCP team members.
  
• The course content is applicable to all types and sizes of food handling organisations,
  
• e.g. manufacturers, caterers, retailers, suppliers to the
  
• food industry, distribution companies and their
  
• suppliers and packaging manufacturers supplying
  
• the food industry. 
  
• The course is aimed at supervisory, senior supervisory and managerial
  
• levels.