Training Course Content

Lesson 1 – Definitions and history
• Course aims
• Definitions
• History of HACCP

Lesson 2 – Introduction
• Benefits of implementing HACCP
• Hazard types

Lesson 3 – HACCP scope
• The HACCP food safety team
• Prerequisites programme
• Describing the product
• Identifying intended use

Lesson 4 – Flow diagram
• Construct a process flow diagram
• Verify flow diagram

Lesson 5 – Hazards and critical control points
• Hazard analysis
• Determining critical control points
• Establishing critical control limits

Lesson 6 – Monitoring and corrective action
• Establish monitoring system
• Corrective action plan
• Verification procedures

Lesson 7 – Records and review
• HACCP documentation and record keeping
• HACCP review

Lesson 8 – Legislation
• Legislation
• Due diligence

Learning Objectives

On completion of the course, delegates should be able to:

• Understand the origins of HACCP and its importance within the food industry
• Know who should write a HACCP plan and what is included
• Know the importance of maintaining HACCP documentation
• Identify what is included in food hygiene laws
• Know what Critical Control Points (CCPs) are and how to implement them
• Know the 14 main food allergens and how to handle them safely
• Understand the importance of preventing contamination and cross-contamination in HACCP systems
• Identify food safety hazards and be able to control them effectively
• Understand the role that cleaning and disinfection plays in a HACCP system

Assessment

On completion of the course lessons and training material you will be required to sit a final assessment. The assessment will contain 30 multiple-choice questions and a mark of 75% or above will be required to pass. Upon successful completion you will be presented with an online digital certificate.