Course Overview
HACCP is a food management system that identifies and helps to eliminate or reduce hazards in food production processes. The implementation of a HACCP-based system helps to protect consumers from dangerous contact with physical, chemical, biological, and allergenic hazards by controlling them at the source.
Learning Objectives
On completion of this course, you will be able to:
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Explain the importance of HACCP-based food safety management systems.
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Understand and use the Codex methodology for HACCP based systems.
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Contribute to the development of HACCP-based systems.
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Evaluate HACCP-based procedures.
Course Contents:
Module 1 – introduction to food safety management
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Define food safety management systems.
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Introduce HACCP and its origins.
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Explain the role of Codex, and detail food safety legislation.
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Present the benefits of HACCP
Module 2 – before implementing the HACCP approach
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Management commitment.
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Prerequisite programmes.
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Key terms within HACCP.
Module 3 – applying the HACCP principles
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Outline the Codex 12-step logic sequence.
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Detail the requirements for forming the HACCP team.
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Discuss the stages of hazard analysis.
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Present examples of control measures