RSPH Certificate in the Fundamentals of HACCP
Short course
In Walsall and Peterborough
Description
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Type
Short course
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Location
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Duration
1 Day
This practical course will explain how to: Carry out an analysis of potential hazards in a food or 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 CCP Establish procedures to monitor CCPs. Suitable for: 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
Facilities
Location
Start date
Start date
Start date
Reviews
Course programme
What you will learn
This practical course will explain how to:
- Carry out an analysis of potential hazards in a food or 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 CCP
- 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
- 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
Additional information
RSPH Certificate in the Fundamentals of HACCP