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HACCP Principles (foundation) 16th May,12th June

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Training course summary

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About HACCP Course dates available: 16th May 2008, 12th June 2008 Hazard Analysis and Critical Control Point (HACCP) is internationally recognised as the most effective way to ensure the production of safe food by providing a logical framework within which food hazards may be identified and controlled. This qualification is designed for those who work in the food industry who require an appropriate level of knowledge and understanding of HACCP which is important to safe operation within a HACCP environment. It may also be appropriate for those whose work requires them to have a basic knowledge of HACCP and its application in the food industry, e.g. equipment maintenance engineers, off-site business owners/managers, staff performing control or monitoring activities and supply and delivery personnel. The aim of the RIPH Foundation Certificate in HACCP Principles is to provide knowledge and understanding of the basic concepts and methodology of HACCP. Holders of this qualification will have a basic knowledge and understanding of the importance of HACCP as a preventative food safety management system that can be applied to all sectors of the food industry. This will include a basic introduction to HACCP systems and a simple overview of the terminology, principles and practical application of HACCP.

Regions:
  • South West England
Delivery:
  • Public
Category:
Difficulty:
  • Introductory

Further Details

Who should attend? Anyone in a food related business who needs to have an understanding of HACCP systems. It is now a legal requirement for those responsible for the development and maintenance of HACCP procedures to have received adequate training. Anyone involved in the implementation or management of HACCP systems Course content includes: Carry out an analysis of potential hazards in a food related business to identify food safety hazards and specify appropriate control measures Identify the Critical Control Points (CCPs) in the business where hazards must be controlled Set critical limits for CCPs Establish procedures to monitor CCPs Establish corrective actions to be taken when monitoring indicates that control has been lost at a CCP Establish verification and review procedures to check that the HACCP system is being followed and that it is working effectively Establish appropriate record-keeping and documentation systems

Guide price

£49.00 per delegate

 

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