Introduction
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.
Who is this course for?
This course will be delivered using a blend of face to face tutor led workshops and online eLearning.
The course will consist of 5 tutor led workshops where exercises in the elements of Food Safety and HACCP will be practiced and systems for food safety management demonstrated.
This Food Safety and HACCP course consists of 6 video lessons, each approximately 30 minutes in duration. At the end of each video lesson there is a quiz that will test your knowledge of the material.
A transcript is available for each lesson so you can real along with the video or download and print to study later.
The lesson breakdown for this course is as follows:
Food Safety & HACCP Overview
History of Food Safety
Development of Legislation
Food Hazards and Control
HACCP Plans
Pre-requisite programmes
Food Quality Management Systems
On successful completion of the course assessments, learners will receive a QQI Level 6 Special Purpose Certificate Food Production HACCP Management (award code 6S0212)
The learner must complete a project worth 60% of the overall course mark and a theory examination worth 40% of the overall course mark. The details of the assessment briefs will be provided by the tutor.
