Fundamentals of HACCP

With recent high profile e coli outbreaks local authority pressures have increased the need to manage food safety risk effectively. This course will give a fundamental understanding of the national recognised HACCP framework and introduce a standard of working which you can use to demonstrate risk control.

The Fundamentals of HACCP course is for anyone involved in the food manufacturing process. As adequate training is a legal requirement this course is applicable for most people in the food industry. This course is a starting point for those who wish to become compliance, quality or risk managers in food manufacturing or catering.

The Fundamentals of HACCP training course covers all of the key topics

What is covered:

• Introduction to the principles of HACCP and its relevance in the workplace
• HACCP and relevant legislation
• HACCP in relation to other quality management systems, such as ISO 9001
• How HACCP is implemented and how it operates in the workplace
• Case study: practical exercise to practice applying HACCP principles
• Overview and clarification followed by a multiple choice exam

The Fundamentals of HACCP training course teaches all of the key concepts

What you will learn:

• What legislation is relevant
• How to identify Critical Control Points
• Identify the Critical Control Points
• Setting limits for critical control points
• Establishing performance indicators
• Monitoring and reporting
• How to initiate corrective action for critical control point failures
• Procedural reviews and gaining organisation wide support
• Demonstrable documentation and records