Highfield Level 4 Award in HACCP for Management

Envesca Ltd

Course

Online

£ 870 + VAT

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Description

  • Type

    Course

  • Level

    Intermediate

  • Methodology

    Online

  • Class hours

    8h

  • Duration

    5 Days

By attending the course, you will gain a deep understanding of the comprehensive legal requirements relating to HACCP and food safety. You will also understand how management commitment, food safety culture, certifications schemes and customer codes of practice impact the HACCP system. On returning to the workplace, you will have gained new knowledge and have more confidence in your ability to develop, implement and maintain a HACCP system.

About this course

The aim of the course is to give you the knowledge needed to develop, implement and evaluate a CODEX-based HACCP food safety management system.

This course is designed for managers who are working within food manufacturing or catering environments, quality assurance staff or
members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals.

It is strongly recommended that candidates already hold a Level 4 Award in Food Safety and/or a Level 3 HACCP qualification.
It is also recommended that candidates have a minimum of Level 2 in Literacy/English or equivalent to undertake this qualification.
Candidates should be aged 16 or above.

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Reviews

Subjects

  • Food safety
  • Health and Safety
  • Catering
  • Manu
  • HACCP

Teachers and trainers (1)

Susan Alexander

Susan Alexander

Trainer

Course programme

  • An overview and background of HACCP.
  • Advantages and limitations of HACCP systems.
  • Specific legislation relating to HACCP including training requirements.
  • The seven principles of HACCP.
  • HACCP terminology and definitions
  • Development requirements of a HACCP team, including knowledge, experience, training and competence.
  • Resources required by the HACCP team.
  • Importance of development and maintenance of supporting resources.
  • The importance of effective communication to both senior management and the team.
  • Different methods of communication
  • Methods of implementing the HACCP system within a food business.
  • The importance of developing an effective prerequisite programme.
  • Validation and verification of a prerequisite programme.
  • Product production processes and intended use.
  • The process of developing a process flow diagram.
  • The development of a HACCP system suitable for a food manufacturing environment.
  • Hazard analysis methodology.
  • Microbiological, physical, chemical and allergenic hazards.
  • Assessing hazards associated with different food processes.
  • Internal and external sources of advice.
  • Identification of hazards and controls at each step in the process.
  • Critical control points, critical limits and corrective actions.
  • Methods to determine validated critical and safe limits and parameters commonly used.
  • Benefits and use of target levels and tolerances
  • Examples of critical and safe limits for critical control points throughout a process.
  • Development of monitoring systems to include method, frequency and responsibilities.
  • Identification of when corrective actions are needed.
  • Types of corrective actions.
  • Effective record keeping and reporting procedures.
  • Verification and review of procedures.
  • Requirement for review of HACCP system.
  • Documentation and record keeping procedures

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Highfield Level 4 Award in HACCP for Management

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