HACCP Awareness

HACCP Awareness: The need to adopt preventative strategies in the preparation of food to ensure its safety has increasingly become the focus of good practice and regulatory requirements. Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or at least reduce the risks posed by identified hazards. A number of formal systems of hazard analysis exist e.g. Hazard Analysis Critical Control Point (HACCP).

One of the main objectives of our HACCP Awareness training programme is to assist proprietors of food businesses to operate more safely and meet the requirements of current, and new, legislation by introducing a rational and realistic system of analysis. There are a number of basic steps and principles involved in a hazard analysis system but no matter how ‘simple’ the system or the operations it may cover it can only be effective if the personnel concerned:

• understand the principles
• have experience of the working environment or activity
• appreciate the need to develop realistic controls
• understand the importance of monitoring and periodic review

This course is ideal for people who deal with food in a food manufacturing environment. Participants should have a basic understanding of food safety issues prior to attending this programme. It is therefore strongly recommended that prospective candidates have previously successfully completed a Level 2 Food safety programme as minimum.

The training time to cover the syllabus areas must be at least 6 hours, typically covered in 1 day. This course does include an assessment in the form of a question paper.