Food Safety/HACCP for Management

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Course Background:

This course is essential for management in the food industry as it is based on the skills required to meet FSAI level 3 guide to food safety training.

Course Content:

  •   Food safety system / management responsibilities
  •   BRC requirements (where appropriate)
  •   Food hygiene and labelling legislation
  •   Staff Training – training plans / levels, internal, external options
  •   Basic bacteriology and high risk foods
  •   Allergens risk assessment
  •   HACCP – introduction, risks, background, pre-requisites
  •   HACCP – plans / flow chart and CCP’s
  •   Product recall and traceability
  •   Collection, review and maintenance of records
  •   HACCP verification - internal and external audits
  •   Complaint management
  •   HACCP review – how do you know your system is effective

 Learning Outcomes:

  • Understand the seven principles and common terms involved in HACCP
  • Understand the legal requirements of the hygiene packages
  • Be familiar with the Irish and international standards specific to their sector
  • Be familiar with hazard analysis and risk assessment techniques
  • Participate in a HACCP team, co-ordinate the work of a HACCP team
  • Understand the elements and importance of an effective prerequisite program
  • Undertake a HACCP study and develop a HACCP plan
  • Implement a HACCP plan and verify its effectiveness
  • Evaluate the HACCP plans of other food businesses 

This Course is Designed For:

General management who wish to acquire a broad knowledge of food safety issues.

Training Methodology:

This course is classroom based; it is highly interactive with role-playing and practical exercises to reinforce understanding and learning.

What to Bring to the Course:

There are no requirements for this course.

Duration of the Course:

1 day

Participants:

A maximum of 12 per course.

Certification:

On completion of this course, participants will receive certification of attendance from Samson Training.

Upcoming Courses:

Food Safety/HACCP for Management courses run in-house and public dates TBC.

 

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