Supervisors, managers and working owners
Aim of the course:
To further develop knowledge of the HACCP principles.
Topics covered:
One thing you can never accuse NCASS of is not providing the tools for the job and this is the latest launched in mid January.
Who should do the courses?
It is a legal requirement for those responsible for the development and maintenance of HACCP in a food business to be trained in HACCP principles
What you will learn:
This course will explain how to:
 Carry out an analysis of potential hazards in a food business to identify the hazards and specify appropriate control measures. Identify the Critical Control Points (CCPs) in the business Set CCP’s Set up procedures to monitor CCPs Establish corrective actions to be taken when monitoring indicates that control has been lost at a CCP Establish review procedures to check that the HACCP system is being followed and that it is working Set up a record-keeping / documentation system The Course includes:
Course Introduction Glossary What is Food Safety Management? What is HACCP? Benefits & Limitations of HACCP Legal Requirements for HACCP Training Requirements What are Pre-Requisite Programmes? How to Conduct a HACCP Study Assemble the HACCP Team Describe the Products of Processes Identify the Intended End User Construct a Process Flow Diagram Onsite confirmation of the Process Flow Diagram Conduct a Hazard Analysis Determine the Critical Control Points (CCPs) Establish Critical Limits for each CCP (Establish Monitoring Procedures Establish Corrective Action Establish Verification Procedures Establish Documentation & Record Keeping Everybody’s Role in HACCP
Sounds very complicated but its not, and it will really impress your EHO when he comes to call .
It will also help towards your Scores on the Doors.
Costs
£50.00 + VAT
Delivery method
On-line
Duration
Up to 2-3 hours
Certificate
A4 colour laminated certificate including a photograph of the member of staff
Certificate delivery
5 -7 working days by first class post
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