HACCP

HACCP awareness half day - suitable for all staff who handle food

HACCP one day - suitable for anyone who is responsible for food safety in a kitchen

HACCP – Awareness
Half day

Aims:

The aim is for course participants to gain an understanding of the requirements of the Food Hygiene (England etc) Regulations 2006 and in practical terms how they can contribute to maintaining a hazard critical control point system. Delegates will be introduced to the Safer Food Better Business publication produced by the Food Standards Agency.

Suitable for all staff who handle food.

Objectives:

An awareness of the impact of the new legislation
completion of a practical assured safe catering exercise to use as a foundation for carrying out a full review within the workplace
Programme (times may vary – refer to your joining instructions)
9.15      Arrival
9.30      Welcome and introductions and outline
9.40      The new regulations - an overview of the key points – what is hazard analysis
10.00    Risk Assessment, Hazard Analysis and Critical Control Points
10.30    A typical Assured Safe Catering flow-chart.
11.15    Workshop - delegates prepare a simple hazard analysis chart
12.00    Records, critical control points, targets, implementation
12.45    Evaluation and close

Award
This course is not externally validated. The content may be adjusted to suit individual requirements.

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Hazard Analysis Critical Control Points (HACCP) - Food Safety

One Day

Who is it for?

Anyone who is responsible for food safety in a kitchen, such as the centre manager or the head cook. It is recommended that participants have previously attended a Foundation Certificate in Food Hygiene course (now called L2 Award in Food safety in Catering).

Aims

The course aim is to introduce learners to the concept of HACCP. From January 2006 it became a legal requirement for food businesses to maintain a documented HACCP system and at the end of the course delegates will have been introduced to the principles of the system along with a practical way of implementing the system within their workplace.

Contents

• What is HACCP and why is it important
• Food Hygiene (England etc) Regulations 2006
• Principles of HACCP and prerequisite programmes
• Basic HACCP methodology:
• Constructing a process flow diagram
• Identifying hazards and control measures
• Establishing critical control points
• Establishing critical limits and monitoring systems
• Setting up and maintaining your HACCP system
• How to apply HACCP to your workplace:
• Safer Food Better Business
• Product v process systems
• Action planning

Award
This course is not externally accredited and the content can be adjusted to suit the needs of the organisation

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