The price shown is inclusive of course cost and certification by the trainer and is based on 10 delegates attending. This price is intended as a guide and your final price may vary, this will be calculated upon enquiry.
Who Should Attend? This course is designed to ensure candidates develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace.
Course Content • Food safety management • Legislation • Preliminary procedures • The development of HACCP based procedures • Monitoring HACCP procedures • Evaluating HACCP procedures • Practical Exercise – completing a HACCP form
Benefits of the Course On completing this course candidates will be able to: • Identify any hazards that must be prevented, eliminated or reduced to acceptable levels • Identify the critical control points at the step(s) at which control is essential to prevent or eliminate a hazard • Establish critical limits at critical control points which separate acceptability from unacceptability • Establish and implement effective monitoring procedures at critical control points • Establish corrective actions when monitoring indicates that a critical control point is not under control • Establish procedures, which shall be carried out regularly to verify that the HACCP system is working • Establish documents and records commensurate with the nature and size of the food business to demonstrate effective application of the HACCP system
Duration The duration of the course is 6 hours. We usually aim to start the course at 9.00am and therefore taking into account time for refreshment and lunch breaks, the course usually finishes around 4.30pm.
Venue Courses may be held at your premises. We also regularly run public courses at centralised locations.
Assessment There is a short multi-choice test at the end of the course. Candidates are required to correctly answer 8 out of 10 questions in order to achieve a certificate issued by the trainer.
Entry Qualifications and Progression We strongly recommend that candidates take the CIEH Level 2 Award in Food Safety in Catering, Retail or Manufacturing, prior to attending this course. It would also be useful to have some practical experience of working in the food industry. Following this course you might wish to consider the CIEH Level 3 Award in Supervising Food Safety in Catering, Retail or Manufacturing.
The course either has new dates in data loading, or is only run as a dedicated or In Company course.