This course enables business owners and managers of the food manufacturing/catering/retail sectors to develop a food safety management system using HACCP principles.
The Award in HACCP Workshop for Food Manufacturing / Retail / Catering is a 2-day training programme designed to ensure candidates develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace. Candidates will be assessed by an assignment that requires the development of a HACCP plan.
Who is this course for?
- Anyone involved in designing and maintaining a HACCP management system.
Structure of the Workshop:
Tools: Flip chart, HACCP Templates, Powerpoint slides.
Techniques: Brainstorming, Use of a Systematic approach.
- Overview of HACCP
– Categories of Hazards.
– HACCP as part of an overall Quality System.
– HACCP Pre-requirements.
– HACCP Planning and Scope.
– HACCP Team.
- Selecting a Changeover Procedure
Phase 1: Preparation
(a) Collect Product Information.
(b) Process Data
– Flow chart of your process.
– Complete and factual.
– Verify by walking through it.
Phase 2: Hazard Analysis
(a) Identify Hazards and their sources.
(b) Carry out a Risk Assessment.
(c) List Control Measures.
(d) Determine the Critical Control Points.
Phase 3: Implementation
(a) Establish acceptance limits.
(b) Decide monitoring system.
(c) Agree corrective actions.
(d) Compile the HACCP plan.
(e) Document , Audit and Review.