HACCP
Description
Hazard Analysis and Critical Control Points (HACCP) is a management tool that provides a more structured approach to the control of identified hazards than that achievable by traditional inspection and quality control procedures.
It has the potential to identify areas of concern where failure has not yet been experienced and is, therefore, particularly useful for new operations.
The CQI has teamed up with training specialists, JPD Group, to offer this comprehensive one-day course that leads to the Royal Society for the Promotion of Health (RSPH) Certificate in the fundamentals of HACCP.
Course content
This practical course will explain how to:
- Carry out an analysis of potential hazards in a food related business to identify food safety hazards and specify appropriate control measures
- Identify the Critical Control Points (CCPs) in the business where hazards must be controlled
- Set critical limits for CCPs
- Establish procedures to monitor CCPs
- Establish corrective actions to be taken when monitoring indicates that control has been lost at a CCP
- Establish verification and review procedures to check that the HACCP system is being followed and that it is working effectively
- Establish appropriate record-keeping and documentation systems
Benefits of attendance
- In January 2006 the EU Regulation on the Hygiene of Foodstuffs (852/2004) came into force in the UK. This regulation requires food businesses to implement and maintain food safety procedures based on the HACCP principles as set out in Codex Alimentarius.
- Additionally, food businesses must now be able to provide the authorities with evidence of their compliance with the new legislation and ensure that HACCP related documents are up-to-date at all times.
- It is also now a legal requirement for those responsible for the development and maintenance of HACCP procedures to have received adequate training in the application of HACCP principles.
- The RSPH course in the Fundamentals of HACCP has been designed to help food businesses to meet their legal obligations and practically apply HACCP principles to develop and implement commonsense food safety measures.
Who should attend
- Anyone in a food related business who needs to have an understanding of HACCP systems. It is now a legal requirement for those responsible for the development and maintenance of HACCP procedures to have received adequate training.
- Anyone involved in the implementation or management of HACCP systems
Course style
- seminar based
- interactive discussion and participation throughout the course
- group work activities
Agenda
- Introduction to HACCP and its development
- Legal requirements for HACCP
- Prerequisite systems
- HACCP principles and terminology
- Applying HACCP principles and implementing HACCP systems
- Practical session - HACCP case study
- Review
- Multiple choice exam
Dates and locations
Bristol | 12 November 2008, 2 April 2009, 3 June 2009, 16 Nov 2009 |
Gatwick | 13 Nov 2008, 7 April 2009, 25 June 2009, 19 Nov 2009 |
Manchester/Plumley | 19 November 2008, 20 March 2009, 16 June 2009, 23 November 2009 |
Peterborough | 14 November 2008, 6 April 2009, 24 June 2009, 18 Nov 2009 |
Walsall | 25 November 2008, 3 April 2009, 4 June 2009, 17 Nov 2009 |
Wetherby/Leeds | 20 November 2008, 23 March 2009, 17 June 2009, 24 November 2009 |
Detailed location information will be provided with your joining instructions.
It can be used to support your application for CQI corporate membership using the experiential route. Apply the acquired skills and the knowledge in your workplace and use the outcomes as evidence of competence.
