HACCP Emplemention Programme
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COURSE DATES AND LOCATIONS
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INTRODUCTION
Hazard Analysis Critical Control Point (HACCP) based systems are a legal and / or customer requirement for all food businesses. Learn how to develop and implement an effective food safety system, incorporating Hazard Analysis Critical Control Point (HACCP).
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COURSE OBJECTIVES
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COURSE AUDIENCE
This course is made for:
- Engineering/Maintenance Personnel
- Regulatory Personnel
- Supply Chain Personnel
- Human Resources
- General management who wish to acquire a broad knowledge of Food Safety issues
- Quality Assurance/Technical, Production Personnel and Maintenance/Engineering who have specific responsibilities for Food Safety as part of a HACCP Team
- Catering Managers/Chefs who supervise food handlers
- Retail Fresh Food Managers
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COURSE OUTLINE
DAY ONE :
- Tutor/Delegate Introduction
- Causes of Food Poisoning
- Legislation:
178/2002, 852/2004
Commission Notice 2016/C 278/01 - Code of Practice:
Irish Standard IS 340 / IS 341
International Standard ISO 22000 (FSSC)
BRC Global Food Safety Standard
DAY TWO:
- Key Definitions
- Management Commitment
- Pre-requisite Program (G.M.P.)
- History/Benefit of HACCP
- HACCP Plan Development
- Twelve Steps covering 7 Codex Principles
DAY THREE:
- Principle 1 – Identify Hazards
– Risk Assessment - Principle 2 – Identify Critical Control Points
- Principle 3 – Establish Critical Limits & Validate
- Principle 4 – Establish Monitoring System
DAY FOUR:
- Principle 4 – Establish Monitoring System
- Principle 5 – Establish Corrective Action Procedure
- Principle 6 – Establish Documentation
- Work instructions
- Checksheets
DAY FIVE:
- Principle 7 – Establish Verification Procedure / Review
- Note: Principle 1-7 are conducted via Workshops
- Course Review / Evaluation
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