HACCP Introduction

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Food businesses are now required by law to have formal systems in place for managing Food Safety. The system advised in Law is the HACCP system (Hazard Analysis Critical Control Point). With increased legal (178/2002, 852/2004) and customer requireme... Read More

This training course has been specifically designed for those working in the food industry who need to understand HACCP at a basic level so that all the hazards that could cause food poisoning or harm are under control.

Fundamental to HACCP working effectively is that staff initially have an understanding of basic food hygiene and then how this knowledge can be used to construct a HACCP or Food Safety System that is practical, effective and legally compliant. This training course will lead delegates through the fundamentals of food hygiene and safety, the seven HACCP Principles, pre-requisite programme and the basics of food safety regulation so that they can commence the development of their own system or help implement a system that is already in place.

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Course Introduction
Tutor & Delegate Introduction
Basic Food Hygiene
Causes of Food Poisoning
Introduction to Food Safety Legislation
Food Safety Model
Pre-requisite programme
7 HACCP Principles
12 Codex Steps
Course Review

General management who wish to acquire a basic knowledge of HACCP
Quality / Production / Maintenance staff who require an introduction to HACCP
Catering / Retail personnel who supervise food handlers
Human Resources personnel with the responsibility to plan and manage staff training needs

Participants achieve the following learning outcomes from the programme;

Understand the basics of food hygiene
Understand the causes of food poisoning
Understand the purpose of Food Law
Be familiar with Pre-Requisites and the Food Safety Model
Be familiar with the steps and principles of a HACCP System
Understand how to implement HACCP

Brian Robinson

Brian is a leading consultant and trainer in Food Safety, Quali...

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Denis Kiely

Denis has 25 years of experience working in various sectors of ...

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Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert...

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Joan Brien

A Food Safety Adviser with over 10 years’ experience working ...

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Tom Keane

A UCC graduate of Food & Meat Science, Tom is also a membe...

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In-House Courses
For In-House courses, the Tutor will contact the Course Organiser in advance to discuss the programme in more detail in order to tailor it specifically to the organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

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Download brochure

Snapshot

Course Code

FS037

Duration

1 training day

Public Price

Virtual Training: €395

Delivery Mode

This programme is delivered by Classroom, Virtual Training, or In-Company training

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