RSPH Certificate in the Fundamentals of HACCP

HACCP

A one-day course leading to the RSPH Certificate in the Fundamentals of HACCP

"Thanks to all involved in the HACCP
course. Very interesting and great
delivery."
Paul Hickman, Development Chef,
Lincat Ltd

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

The course
* 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

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