Introduction

Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly known is the HACCP system (Hazard Analysis Critical Control Points).

With more and more legal and customer/supplier oriented requirements many food business owners need to carefully consider their needs for information and training in this area. What is clear is that all food businesses need to use some or all of the principles of HACCP. The extent to which the HACCP technique needs to be fully applied is dependant on the complexity and risks of the food product in question.

This training programme has been designed for those working in the food industry who have identified the need to apply the HACCP system of food safety control to their particular business. The HACCP technique is most applicable to manufacturing processes and those food operations which have either a large scale dimension or, are comprised mainly of repetitive, consistent products. However the training programme will also be of use to many other food businesses, which may be able to apply the HACCP principles to a greater or lesser extent.

Suitable for

Those who would benefit from the programme include:

	owners and managers of food businesses
	team leaders and supervisors
	trainers.

Delegates on the programme will need to have an established and comprehensive understanding of food hygiene, as the main focus of the course will be the principles and system of HACCP rather than food hygiene controls themselves.

Successful completion of the programme will enable delegates to:

	assemble a HACCP team
	undertake a HACCP study
	produce a HACCP plan
	implement the plan and check its effectiveness
	determine when the team might need specialist external assistance
	evaluate existing HACCP plans from within the business
	evaluate HACCP plans from a supplier or other third party.

Exam Format

Examination.