Food Safety Training HACCP
Course Details:
Since 1998 it has been a legal requirement for all food businesses to have a food safety management system based on the principle of HACCP. Under current legislation, a “food business” is defined as “…any undertaking, whether for profit or not and whether public or private, carrying out any or all of the following: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply of foodstuffs”.
Objective:
Participants will be able to develop and implement an effective HACCP system within their own work environment, which will include the capability to review and monitor the on-going effectiveness of the programme.
Modules:
- What is HACCP
- Benefits of HACCP system
- Pre-requisites of HACCP
- Irish codes of practice
Seven principals of HACCP
- Key definition
- Overview of HACCP
- Development of HACCP
- Effective controls
- Documentation & Records
- Monitoring procedures
- Review of IS22000 – Food Safety Management System
- Devising an action plan
- Course review and close
Duration: 1 Day





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