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HACCP TRAINING COURSE
HACCP has been a legal requirement in Ireland since 1998, under legislation all food businesses must have a food safety management system based on the principle of HACCP.
Current legislation states that a “food business” is defined as “…any undertaking, whether for profit or not and whether public or private, carrying out any or all of the following: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply of foodstuffs”.
Regulation (EC) 852/2004 states that all food handlers undertake food safety training commensurate to their duties. This course takes into account all of the recent changes and requirements in Food Safety legislation and standards. This food safety course updates all existing materials and focuses on the requirement under Regulation (EC) 852/2004 (Hygiene of Foodstuffs). The HACCP course is a follow on to Primary Food Safety Training level 2 or FETAC Level 4 Handling Food Hygienically which are based on the ‘Guide to Food Safety Training – Level 2 – Additional Skills’ published by the Food Safety Authority of Ireland.
At the end of this course participants will be able to develop and implement an effective HACCP system within their own work environment and will be able to review and monitor the on-going effectiveness of the HACCP system.
- What is HACCP
- Benefits of HACCP system
- Pre-requisites of HACCP
- Irish codes of practice
- Conduct hazard analysis
- Determine Critical Control Point (CCP)
- Establish Critical limits
- Establish a monitoring system for CCP
- Establish corrective actions
- Establish verification procedures
- Establish documentation/record keeping
Duration: 1 Day
Participation: Maximum of 12
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