Chartered Institute of Environmental Health
Under EU legislation all food businesses are required to implement and maintain a food safety management system based on HACCP procedures. Designed for owners and managers the course syllabus covers the HACCP process and its role within food manufacturing.
This one day (6 hour) training programme is designed to ensure candidates develop the knowledge and skills to implement and manage a HACCP system in their workplace.
- Food safety management
- Pre-requisites for HACCP
- Preliminary steps
- Development of a HACCP based system
- Hazard analysis and control measures, Critical control points and critical limits
- Monitoring and corrective action
- Verification, evaluation and documentation
Assessment is by assignment, giving candidates practical experience of drafting a simple HACCP plan, skills which can be utilised in their workplace.
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