This programme is aimed at those who have responsibility for

• Training staff in “Basic Food Hygiene”
• Implementing and Auditing the HACCP Food Safety  System

Learner Profile

Supervisors, Managers, People who see themselves in these roles within the Food Manufacturing/ Processing and /or Catering Industry to meet HACCP legislation requirements

Duration 4 Days

Content

• Unit 1 – Food Safety, Legal and Voluntary Requirement
• Unit 2 – Interpretation of HACCP and its Principles
• Unit 3 – Evaluation of Food Safety Hazards in the food safety management system
• Unit 4 – Guidance on the HACCP design & development, Action Planning for Pre-requisite Control & Staff Training
• Unit 5 - HACCP Application, Development & Implementation HACCP Control Study
• Unit 6 - Maintenance of HACCP Food Safety System