Entry Requirements & Learning Assistance
Whilst not essential, it will be much easier for delegates if they have previously attended a Food Handling Course – Category B, implementing the requirements of S.L.449.24, and are able to read and write fluently. Should any delegate have any learning difficulties, please advise the trainer(s) in order to allow them to discuss how they may help you reach the course objectives.
This aim of this eight-hour (one-day) course is to give employees in food and related industries a reasonable understanding of HACCP principles. By the end of the course delegates should be able to understand the origin, fundamental principles and benefits of HACCP, the steps required for HACCP implementation and construct process flow diagrams.
- Introduction and origin of HACCP
- Legal and moral obligations
- HACCP definitions and approach
- Pre-requisites of HACCP
- Principles and benefits of HACCP – overview
- Conducting a HACCP Study
- Constructing a Process Flow Diagram
- Validation and implementation of the HACCP Plan
- Hazards: biological, chemical, physical and allergens
- Identifying Hazards
- Risk Assessment
- Establishing Controls
WHAT ARE THE BENEFITS?
On successful completion, delegates will have a good awareness of HACCP legislation and principles. Delegates will also be able to identify any current weaknesses in their HACCP Systems and upgrade these appropriately.
Delegates successfully completing the course will be awarded an attendance Certificate issued by Tuning Fork.