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penarth
management
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Specialists in Quality, Environmental and
Health & Safety Compliance Consultancy and Training
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Applied HACCP Principles - Intermediate
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Introduction
The Hazard Analysis Critical Control Points (HACCP) system provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.
The Intermediate Certificate in Applied HACCP Principles is accredited at level 2 in the National Qualifications Frame-work.
Examination
During the 3-day course, candidates will receive 18 hours tuition (including seminars, case studies and guidance in examination techniques)*. The examination will be carried out on the third day and consists of a two-hour paper. Each successful candidate will be awarded the Intermediate Certificate in Applied HACCP Principles (approved by the Royal Society for Public Health).
*Please note it is advised that candidates hold Level 1 food hygiene qualification (Basic Food Hygiene) before starting this course.
Course Details
Section 1: HACCP, Food Safety and Legal Obligations
This section teaches candidates to justify the need for HACCP Systems and explains the role HACCP can play within food safety. Candidates will gain essential understanding of the legal obligations food businesses have towards carrying out hazard analysis.
Learning Outcomes:
- You will be able to explain the dangers to public safety from food poisoning and how the introduction of HACCP systems can protect the public.
- You will be able to explain why the use of a HACCP Plan is a vital element in a defence against litigation.
- You will be able to explain the role of 'Industry Guides to Good Hygiene' Practice.
Section 2: The seven principles of HACCP
This section teaches candidates the seven principles of HACCP - in line with the Codex Alimentarius Commission standard.
Learning Outcomes:
- You will be able to define HACCP terminology and explain the logical relationship of the Principles.
- You will be able to identify the Critical Control Points (CCP's), using the Codex decision tree.
- You will be able to establish corrective action procedures, verification procedures and establish documentation procedures.
Section 3: Hazard Analysis and Control Measures
This section will provide candidates with the knowledge and understanding of methods of carrying out hazard analysis and how appropriate control measures can be ascertained.
Learning Outcomes:
- You will be able to describe the vital importance of management commitment to providing leadership and resources.
- You will be able to identify potential hazards and their sources and causes.
- You will be able to assess the risk that a hazard may occur.
Section 4: Critical Control Points, monitoring and corrective actions
This section will test candidates' ability to correctly identify critical control points and will develop their ability to determine suitable monitoring procedures and the importance of corrective action should things go wrong.
Learning Outcomes:
- You will be able to identify CCP's using various techniques such as the codex decision tree.
- You will be able to establish critical limits and target values.
- You will be able to develop monitoring procedures for Critical Points, and establish records and documentation procedures.
Section 5: Verifying and Managing a HACCP System
In this section, candidates will gain knowledge and understanding of appropriate methods used to verify HACCP systems. Candidates will gain understanding on how to introduce and manage a HACCP system.
Learning Outcomes:
- You will be able to explain the need to verify a system using independent measuring methods.
- You will be able to explain the different types of audits, for example internal and external.
- You will be able to describe techniques for managing a HACCP system and understand the need for a balanced HACCP team which utilises appropriate skills within the food business.
Duration:
3 days
Who should attend:
Owners and managers of food businesses, HACCP team members, supervisors of HACCP systems, HACCP trainers.
Trainer
The course is delivered by Jessica Robinson who has a first class honours degree in food technology and a Diploma in Advanced HACCP principles.
Penarth Management has UKAS accredited certification to ISO9001 for the
preparation and delivery of training courses. We are also registered to
ISO14001 and OHSAS18001, and the firm is a recognised training centre with The
Royal Society for Public Health.
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