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TITLE: HACCP  TRAINING

 

OVERVIEW:

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"

  • HACCP – background

  • Management responsibilities & Food hygiene responsibilities

  • Pre-Requisite programme

  • Scope and product description

  • Flowchart Hazard analysis

  • Hazard control plans and Critical Control Points

  • Critical Limits and Corrective actions

  • System verification and Review

  • Records and documentation

 

 

WHO SHOULD ATTEND

Personnel working with food manufacturers processing meat and poultry, especially those with food safety, quality assurance, or quality compliance roles. Other food manufacturers not manufacturing​ these products will also benefit from this training that need a knowledge of HACCP. It is important that owners and staff of cafes, restaurants, kiosks and deli's are all aware of their legal obligation in relation to HACCP

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