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Course Description

This course will cover 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 need for teamwork and co-operation
   in implementing HACCP
•    The 12 stages of Codex Alimentarius HACCP ;
•    HACCP team selection, product descriptions
  and flow diagrams;
•    Conducting a hazard analysis: Identification
  of hazards and control measures and
  methodology used for determining the
  significance of hazards;
•    Determining critical control points in the process;
•    Setting critical limits that are measurable;
•    Monitoring of the identified CCP’s;
•    Corrective actions systems;
•    Procedures and documentation needed;
•    The role of top management in a food safety
  system

Course Outcomes

The learners will be able to :
•    Apply the HACCP principles and setting up an
   effective HACCP system.

Prerequisites

No Prerequisites

Who should attend

Any staff member responsible for implementing
or maintaining HACCP plans, those
responsible for management and improvement
of HACCP systems, HACCP team
members.

The course content is applicable to all types and
sizes of food handling organisations,
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.