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HACCP - Simple Steps to HAACP Management - Clonmel

Clonmel Park Hotel
8th, 15th & 22nd March
10am to 4.30pm

3-day course on which participants will learn how to develop, implement and manage food safety management systems which comply with current legal requirements and focus on good hygiene practice in compliance with Irish and EU food safety requirements. Trainer: SQS


The syllabus shall include:

Module 1: Introduction to HACCP: HACCP and the law, current statutory requirements, best practice and sources of information and guidance. Review of candidates HACCP needs.

Module 2: Principlesof HACCP and terminology, the stages of HACCP development and the need to develop preventative strategies in food safety management. HACCP. Planning and resource management.

Module 3: EU & FSAI requirements for product assessment and control. Identification of hazards and control mechanisms in the process.

Module 4: Identification of suitable CCPs and setting critical limits for CCPs.

Module 5: HACCP monitoring, maintenance and record-keeping systems.

Module 6: Verification systems, further training needs and resources needed to manage HACCP. SOPs and HACCP pre-requisites.