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Classes Training
Price:
Duration:
1 Day
Requirements:
There are no recommended prior learning requirements for this qualification but the possession of a ... see more
Course objectives:
The Foundation Certificate in HACCP is appropriate for all persons employed in food and food related businesses who need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.
| Requirements |
There are no recommended prior learning requirements for this qualification but the possession of a level 2 qualification in food hygiene is recommended.
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| Price |
Ask the course provider |
RSPH Foundation Certificate in HACCP
Attainment of the Learning Outcomes will be assessed by an examination. A candidate who is able to satisfy the learning outcomes will be awarded a score of at least 70% in the examination. The examination will consist of 20 multiple-choice questions, to be completed in 30 minutes. The multiple-choice examination is provided by the RSPH.
Content:
1. Need for a Hazard Analysis System
HACCP explained as a systematic approach to food safety management; legal requirements for food and food related businesses concerning hazard analysis and the control of food safety hazards; contribution of HACCP to a "Due Diligence" defence; need for and benefits of systems that control food safety; origins and reasons for development of HACCP; the importance of HACCP training.
2. Principles and terminology
Basic principles: conduction of hazard analysis, identification of hazards, specification of control measures; identification of critical control points; establishment of critical limits for critical control points; establishment of procedures for monitoring, corrective action and verification; establishment of appropriate documentation.Terminology: definitions of HACCP team, control measure, corrective action, critical control point, critical limit, hazard, monitoring procedures, process flow diagram, “level of concern” and risk.
3. Practical situations
Preparation of HACCP plan: scope and terms of reference for a HACCP study; advantages of a team approach; where to obtain expertise; HACCP pre-requisites such as management commitment, resources and facilities, relevant staff expertise and training, cleaning and disinfection policies and procedures, pest management and waste management systems, labelling, traceability and recall procedures; product descriptions and intended use; product/process flow diagram; verification of flow diagram; identification of hazards and control measures for each step; identification of critical control points and establishment of their critical limits; documenting and recording HACCP plans.
Implementation and possible problems: monitoring systems for critical control points; corrective actions when critical limits exceeded; typical HACCP implementation problems.Verification and maintenance: importance of verifying the implementation and effectiveness of HACCP systems; verification methods; maintenance of the HACCP system; importance of review of HACCP plans and systems; methods for review.
