Since the enactment of the EC Food Safety Directive and the UK implementation of its requirements through the Food Safety Act, it has been a legal requirement that all food handling organisations should have some evidence of risk management within the production system. Of the many possible systems available, perhaps the most widespread and easier to manage is the internationally recognised Hazard Analysis and Critical Control Point System.

Part of its strength lies in the fact that every Organisation develops a unique programme based on the input of a variety of staff within the Organisation.To be able to develop a simple,reliable,system people need to understand what HACCP does,how it does it,and how to harness the potential the HACCP system can provide.

This course is designed to meet exactly those requirements in a simple and easily followed series of lectures and practical exercises.It has been developed and is run by well qualified and experienced Food Industry specialists.By prior arrangement,the course may be tailored to address,at least in part,aspects of the Host company ’s processes.

Course Structure

DAY TWO
Session 1
Day 1 review
Group Exercise
Using the control information
Session 2
Feedback from exercises
Documentation and records
Session 3
Auditing HACCP systems
Corrective and preventative actions
Using the HACCP system
Session 4
Benefits of HACCP
Review of exercises
Review and close