Since 2006 all food businesses have been required to a documented food safety management system based on HACCP principles.  These courses provide staff and managers with the skills they need to meet the requirements of this legislation.

HACCP

This one day course is suitable for all food handlers who work in a high risk environment who need to understand Hazard Analysis Critical Control Points (HACCP), and business owners/Managers who need an introduction to HACCP principles, food safety control, monitorning, and verification procedures.

This is a Level 2 programme, covering the main legislative points of HACCP and practical implementation of controls in a food production environment.

The course content includes:

•    Introduction
•    The organisation - why are you important?
•    The product(s) - hazard analysis in your business
•    Hazards - problems in food businesses
•    Controls - how can hazards be controlled?
•    Practical and theoretical exercises
•    Review of the system
•    Summary of the principles and stages of implementation

 

HACCP

Food businesses are required to implement a documented food safety management system based on HACCP principles.  This course is aimed at managers and owners of small to medium sized businesses, with a good understanding of basic food safety.

The course promotes practical understanding of HACCP and the day-to-day controls required in a food manufacturing or catering environment.

The course content includes:

  • Food Safety Management – food hazards and legal requirements
  • Preliminary processes for HACCP-based procedures - policies, controls and standards to protect the safety of food
  • The development of HACCP-based procedures – identifying hazards, critical control points, limits and targets and methods implementing a HACCP system
  • Monitoring and evaluating HACCP procedures

 

This RSPH qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail. This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.

Holders of the qualification will have the knowledge and understanding to manage the implementation of a HACCP-based system in the work environment. 

The course programme includes:

  1. The importance of HACCP-based Food Safety Management – the HACCP approach and legislation relating to HACCP.
  2. Management and implementation of HACCP-based procedures – responsibilities, resources, communication, the HACCP team, staff training
  3. The development of HACCP-based procedures – pre-requisites, production processes, process flow diagrams, hazard analysis and risk assessment, critical control points, critical limits and corrective actions,
  4. Evaluation of HACCP-based procedures – documentation, record keeping and verification procedures.

The course lasts five days, including two exams, one of which is a case study. 

The cost of this course is £795 plus VAT per person.

This course is run according to demand. Please contact us for more information or to register your interest in enrolling on a course in either Birmingham or Cornwall.