The Hazard Analysis and Critical Control Points (HACCP) Training Course is designed for individuals involved in food production, catering, and food safety management. This course provides a thorough understanding of the HACCP system, an internationally recognised method for identifying and managing food safety risks. Participants will learn how to develop, implement, and maintain an effective HACCP plan in their workplace. The course covers the principles of HACCP, the steps to create a HACCP system, and how to ensure ongoing compliance with food safety standards. It is ideal for those responsible for ensuring food safety, including managers, supervisors, and food handlers.
 
Course Content:
 
Introduction to HACCP: Overview of the HACCP system, its history, purpose, and importance in maintaining food safety.
Legal Requirements: Understanding the legal obligations related to HACCP in the UK, including relevant food safety legislation and regulations.
Principles of HACCP: Detailed exploration of the seven principles of HACCP, which include hazard analysis, identifying critical control points (CCPs), establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping.
Hazard Analysis: How to identify potential biological, chemical, and physical hazards in the food production process and assess their risks.
Critical Control Points (CCPs): Understanding CCPs, how to determine them, and their role in preventing or reducing food safety hazards to acceptable levels.
Critical Limits: Setting appropriate critical limits for each CCP to ensure food safety, including temperature controls, pH levels, and time parameters.
Monitoring Procedures: How to develop and implement monitoring procedures for each CCP to ensure they remain within critical limits.
Corrective Actions: Establishing corrective actions to be taken when monitoring indicates that a CCP is not under control.
Verification Procedures: How to verify that the HACCP system is working effectively, including audits, reviews, and testing.
Record-Keeping and Documentation: The importance of maintaining accurate and detailed records to demonstrate compliance with HACCP and food safety standards.
Implementing a HACCP Plan: Step-by-step guidance on how to develop and implement a HACCP plan tailored to specific food production processes.
Maintaining HACCP Compliance: Strategies for ongoing monitoring, reviewing, and updating of the HACCP plan to ensure continuous compliance and improvement.
 
Learning Outcomes: By the end of the HACCP Training Course, participants will be able to:
 
Understand HACCP Fundamentals: Demonstrate a comprehensive understanding of the HACCP system, its principles, and its significance in food safety management.
Identify Food Safety Hazards: Conduct a thorough hazard analysis to identify potential biological, chemical, and physical hazards in the food production process.
Determine Critical Control Points (CCPs): Identify critical control points within the food production process where hazards can be effectively controlled or eliminated.
Establish Critical Limits: Set appropriate critical limits for each CCP, ensuring food safety is maintained throughout the production process.
Develop Monitoring Procedures: Create effective monitoring procedures to regularly check that each CCP remains within its critical limits.
Implement Corrective Actions: Establish and apply corrective actions when a CCP is found to be outside its critical limits, ensuring food safety is promptly restored.
Verify HACCP Systems: Conduct verification activities to ensure the HACCP system is functioning correctly and effectively managing food safety risks.
Maintain Accurate Records: Keep detailed and accurate records of all HACCP-related activities, ensuring compliance with legal requirements and food safety standards.
Create a HACCP Plan: Develop and implement a HACCP plan tailored to their specific food production processes, ensuring it effectively addresses all identified hazards.
Ensure Ongoing HACCP Compliance: Apply strategies for maintaining and updating the HACCP plan, ensuring continuous compliance with food safety regulations and adapting to any changes in the production process.
 
Upon successful completion of this course, participants will be equipped with the knowledge and skills necessary to implement and manage a HACCP system in their workplace. They will receive certification demonstrating their competence in HACCP, which is essential for ensuring food safety and protecting public health.