Food Safety inManufacture and Distribution HACCP

Food Safety in Manufacture and Distribution HACCP

• Code:
  TBS-B4700
• Venue:
  Weldon house, Corby Gate Business Park, Corby
• Day/Time:
  Thu 9am - 4.30pm
• Duration:
  1 day
• Start At:
  Thursday 20 May 2010
• Interview:
  No
• Full Fee:
  £163
• Concession Fee:
  -

Food Safety in Manufacture and Distribution HACCP
Content A one day programme that will empower delegates to design and implement a systematic HACCP plan from start to finish of any food process. From January 2006 all food businesses must comply with EU regulation concerning food safety. The course is complemented by a one day ï¾'food safety auditï¾' [price on application]. Who should attend? Supervisors and managers involved with food safety in manufacturing, catering and distribution of foodstuffs Learning objectives · Understand the purpose and benefits of the HACCP system used in the food industry · Plan for application of HACCP principles using process flow charts · Apply decision tree logic in the assessment of risk · Undertake pre-HACCP studies for project management work · Implement and maintain a food safety programme to internationally agreed HACCP systems · Validate and verify critical control points · Integrate the outcome of HACCP studies into existing business systems · Provide a comprehensive course booklet to enable attendees to plan and implement their own HACCP program in a logical systematic manner. · Perform course exercises and group work in the classroom to give understanding of work place reality. Assessment Certificate of attendance