The course is aimed at owners, managers, QA and the HACCP Team in any food
manufacturing environment, and also allied trades; laundry, packaging, etc..
The course consists of pre-course work, two taught “classroom” days followed by an assessment (60 question multiple choice examination).
In essence the course aims are to
- Enable you to develop your own CODEX based Food Safety Management System
- Comply with the Law; Regulation (EC) 852/2004 Article 5 (HACCP) and Annex II Chapter XII - team members need to be trained in the principles of HACCP
- Satisfy your SALSA/BRC Auditor
- To engage employees, get them involved in the Management Processes and all the motivational/ productivity benefits this brings
The syllabus runs through:
1.Introductory concepts; costs/benefits, legal basis, the various models; Regulation (EC) 852, Codex, Campden BRI, etc.
2.The role/ importance and of the prerequisites
3.The 7 preliminary steps of a HACCP study, according to Campden BRI/Codex
4.The 7 legal HACCP steps; identifying hazards, critical control points, critical limits, etc.