Hazard Analysis Critical Control Point is a preventative system that gives a high level of food safety assurance. It examines every step in a food operation, and is there to monitor the handling of food, assess the effectiveness of management control systems and check that all the important things have been done right. HACCP not only manages all aspects of food safety, it also tries to identify how things might go wrong and then tries to introduce control measures to prevent them from happening.
These courses will help delegates to gain a comprehensive understanding of HACCP principles that have been adopted in most developed countries.
HACCP training courses overview
Courses are focused on giving you an understanding of HACCP procedures and principles. They will guide students on how to prepare food safely so that they can not only prevent cases of food poisoning, but also protect a business’s reputation. Apart from the food management aspect, students who pass this course will also be able to improve business operations and directly reduce costs i.e. through wasting less food.
Delegates who pass the course will achieve a nationally recognised qualification that will have been certified by major awarding bodies.
With prior consultation courses can be tailored to fit around the work times of employees and businesses.
Typical subjects taught on a HACCP course
- Control measures
- Controlling safety hazards
- Cross contamination
- Common food allergens
- Cleaning Procedures
- Corrective action
- Food borne illness
- Food poisoning
- Food safety management systems
- HACCP auditing
- HACCP procedures
- Hand washing
- Identifying safety hazards
- Illness reporting
- Identify recurring problems
- Legal obligations
- Monitoring procedures
- Pest Control (Including Audits)
- Personal Hygiene Procedures
- Pest control
- Record keeping
- Storage Procedures
- Stock Rotation
- Temperature Monitoring
- Waste management
- What is HACCP
You will learn about
- The history of HACCP
- Complying with relevant legislations
- Identifying and preventing hazards from contaminating food
- Corrective action procedures
- Keeping accurate records
- The Importance of Food Safety
- The Role and Benefits of HACCP
- The features and terminology of HACCP
- HACCP and the law
- Sources of contamination
You will learn how to
- Put together a food safety plan.
- Design and develop a HACCP plan that will meet the needs of a business.
- Conduct a Hazard Analysis.
- Determine Critical Control Points (CCPs).
- Establish Critical Limits.
- Establish a system to monitor control of the CCPs.
- Establish documentation and records.
- Carry out operations in a hygienic way.
- Identify low risk foods such as; cereals, bread, fruits and vegetables.
- Identify high risk foods such as poultry, beef, veal, pork, seafood, mixed salads, rice dishes, dairy products and cream products.
- Implement cost effective controls.
- Design work flows so that raw food does not come into contact with cooked or prepared food.
- Identify hazards from bacteria, chemicals or physical problems.
How are HACCP training courses delivered?
Courses can be delivered on an ‘in-house’ or ‘on-site’ basis. Training providers will have considerable expertise in running programmes of this type. Classes will be conducted in English, and will incorporate a variety of teaching methods including formal presentations, individual & group exercises, quizzes and tutor led discussions. Delegates will be provided with handouts and a course-book.
Advantages of a HACCP course
- Helps you to comply with relevant food law regulations.
- Can support a due diligence defence if something goes wrong during your businesses food preparation operations.
Record keeping and HACCP
The recordkeeping requirements of a HACCP plan enables investigators to audit a company and see how well they are complying with food safety laws over a set period. This is a more accurate reflection of a company rather than simply having investigators visit them and see how well they are doing on any given day.
Questions to ask a HACCP training provider
- What is the average first time pass rate.
- Do they have any testimonials from satisfied students?
- Is all of the training material i.e. books and software provided for in the fee, or do you have to purchase them separate.
- Does the price include any exams or tests that you have to sit.
- Does the price include any certificate of completion.
- Is any free support provided once you have successfully completed the course?
- The total cost of the course.
- When do you have to pay the fee, up front or half no and half later?
- When will you get your certificate.
- How long has your company been running HACCP courses?
- What type of certificate will you get at the end, can you see an example of it, and is it accredited by any trade or recognized industry body?
- Where exactly will the course be held? (this question does not apply to online or distance learning courses).
- Will you have to take an examination to pass the course, if so how many exams will you have to sit.
- If you fail a test, then can you keep retaking it until you pass, if so is there an extra charge for every time you take a test?
- What is the average pass rate of students?
- Are there any grants available for this course, or discounts for students etc?
- How many people will there be in a class?
- What resources do you provide students?
- How do I register for a course?
What is HACCP