All food businesses, big or small, unit or food stall, must be aware of food hygiene and food safety. Ultimately, the producer is responsible for ensuring the safety of consumers. HACCP (Hazard Analysis Critical Control Point) provides businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution, to sale and service of the final consumer.

By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. The preventive approach of HACCP not only improves food safety management but also complements other quality management systems.

HACCP is a legal requirement, but is also a benefit to the business. Staff responsible for the development and maintenance of a food business’s Hazard Analysis Critical Control Point (HACCP) system must have received adequate training in the application of the HACCP principles. This training course is designed to provide the learner with skills and knowledge to design, implement and evaluate food safety management systems in food handling and production environments based on the Codex Alementarius Principles for HACCP (Hazard analysis and Critical Control Points).

On completion of this training course, you will be able to:

• Demonstrate specialist knowledge of the application of the Codex Alimentarius Principles for HACCP.

• Apply specialised skills and tools in developing systems for documentation, maintenance and implementation of food safety management in food handling and production environments.

• Evaluate food safety management systems.

Who is this course for?

This course is ideal for food technologists, quality and food safety specialists, managers and supervisors working in food production. This course is also suitable for those new to food safety and HACCP, as it includes grounding in food safety and HACCP terminology and philosophy.