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Food Safety Training [HACCP]

Food Safety Training HACCPbook now25 Food Safety Training [HACCP]

food safety 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:

  1. What is HACCP
  2. Benefits of HACCP system
  3. Pre-requisites of HACCP
  4. Irish codes of practice

Seven principals of HACCP

  1. Key definition
  2. Overview of HACCP
  1. Development of HACCP
  2. Effective controls
  3. Documentation & Records
  4. Monitoring procedures
  5. Review of IS22000 – Food Safety Management System
  6. Devising an action plan
  7. Course review and close

Duration: 1 Day

Participation: Maximum of 12book now7 Food Safety Training [HACCP]



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