Highfield L3 Award in HACCP for Food Manufacturing

Envesca Ltd

Course

Online

£ 350 + VAT

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Description

  • Type

    Course

  • Level

    Beginner

  • Methodology

    Online

  • Duration

    2 Days

The aim of the course is to give your employees the underpinning knowledge and practical skills they need to be able to implement and manage an appropriate food safety management system based on Hazard Analysis with Critical Control Points (HACCP) principles.

About this course

It is recommended that candidates have achieved the Level 2 Award in Food Safety in Catering as a minimum before attending this course. Candidates must also have an understanding of and background in a catering setting. It is recommended that candidates have a minimum of Level 1 in literacy or equivalent.

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Reviews

Subjects

  • Monitoring
  • Catering
  • Food safety
  • Safety Management
  • HACCP
  • Identifying critical control points
  • IT
  • Communication Skills
  • Food Technology
  • Food Service

Teachers and trainers (1)

Melanie Dixon

Melanie Dixon

Trainer

Mel has worked within various large corporate organisations specialising in other roles within facilities management including interior design (CAD) of office space and re-organisation management. More recently Mel decided upon a career change, influenced by her passion for good food and consequently worked in a number of local restaurants, during which time she developed a keen interest in Food Hygiene, which she now enjoys teaching to people involved in the industry.

Course programme


Food safety legislation, enforcement and penalties.

  • An introduction to food safety management and HACCP.
  • The importance and benefits of HACCP.
  • The importance of effective prerequisite programmes and how to assess them. Preparing and planning for HACCP.
  • Benefits of creating a HACCP team and its responsibilities.
  • The seven principles of HACCP. • How to create a flow diagram.
  • The development of a HACCP system suitable for a catering environment.
  • Hazard analysis methodology.
  • The importance of identifying critical control points (CCP).
  • The Codex CCP decision tree.
  • Setting and achieving critical limits.
  • Different types of monitoring procedures, frequency and information to include in a monitoring plan.
  • Corrective action to be taken when monitoring indicates a loss of control.
  • Reasons for verification, methods and frequency
  • How to ensure the food safety management system is effectively implemented. Regularly communicating the importance of both the HACCP plan and individual responsibilities to the team.
  • How to monitor and review the HACCP plan to ensure it is continuously effective.

See related categories

Highfield L3 Award in HACCP for Food Manufacturing

£ 350 + VAT

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