Intermediate
Certificate in Applied HACCP Principles
The public and the food industries' concerns over food safety have grown considerably
over the last few years. European and U.K. legislation reflect these pressures
and require all food business operators to analyse their processes and to identify
any step in their activities that may be critical to food safety and ensure that
adequate safety procedures are in place. The latest EU Regulation on the Hygiene
of Foodstuffs requires persons responsible for the development and maintenance
of HACCP systems must be adequately trained in the application of HACCP principles.
The Intermediate HACCP course will be an ideal qualification for managers and
supervisors in most high-risk or large food businesses and is a specific requirement,
for example, for some butchers.
The syllabus has been designed as a validating
test for training, which conforms to the HACCP Training Standard. The aim of the
training is to teach individuals the principles of HACCP and their application
to food safety in order to improve the standards and compliance with legislative
requirements within their own premises.
Who
should attend?
The course
is designed for owners, managers, supervisors and HACCP team members within manufacturing,
processing, catering and retail food organisations. It is also appropriate for
all who inspect or audit food premises.
Course
content
The role of HACCP
Legal obligations
The principles of HACCP
Hazard analysis methodology
Identification of critical control points
Monitoring procedures
Verification of HACCP system
Management of HACCP system
Course
book and a comprehensive delegate pack will be provided.
Duration
The course
will be run over 2 consecutive days.
Qualification
Successful
candidates will be awarded the Certificate in Applied HACCP Principles.
Training Course Information
