HACCP - Advanced (level 4)

Overview:

Introduction:

Obtain the knowledge and skills to design, implement, and verify food safety management systems based upon the Codex HACCP principles. A highly interactive course, experienced tutors will provide practical guidance with much emphasis on case studies and group exercises. 

The five-day Level 4 course has 5 days of training as it is not an introductory level course it is only suitable for participants with existing knowledge and understanding of HACCP. 

Course Objectives:

At the end of this course the participants will be able to:

• Correctly explain the background to HACCP, including the main sources of guidance/legislation
• Correctly explain the role of the prerequisite programs in food safety management
• Correctly explain the Codex HACCP terminology and why it is important
• Apply all of the elements of the Codex HACCP principles, including the preparatory stage
• Plan how to develop and implement HACCP into a given sector of the food industry
• Compare the different roles of validation, verification, and review and explain how they can be applied to a given scenario
• Plan the development of the HACCP team
• Compare the application of the HACCP principles for a given scenario within the guidelines stated by Codex Alimentarius.

Targeted Audience:

• Quality Control personnel in food premises and food processing facilities
• Hygiene inspectors acting on behalf of official Public Health Authorities, involved in the inspection of food premises and in the implementation and monitoring of food safety legislation
• Food Safety Consultants
• Food technologists and scientists who want to enrich their scientific knowledge
• Potential food professionals and scientists who want to gain knowledge that will bring new job opportunities

Course Outlines:

Unit 1 :

• Background to HACCP and Food Safety Management
• Legal and Standards Requirements for HACCP Based Food Safety Management Systems

Unit 2:

• Pre-requisite Programmes as Part of a Food Safety Management System
• Preparation Steps for the Design of HACCP Based Systems
• Codex Principle 1 – Conduct Hazard Analysis and Identify Control Measures

Unit 3:

• Codex Principle 2 – Determine Critical Control Points (CCPs)
• Codex Principle 3 – Establish Critical Limits for CCPs
• Codex Principle 4 – Establish Monitoring Procedures for each CCP

Unit 4:

• Codex Principle 5 – Establish Corrective Action Procedures for each CCP
• Codex Principle 6 – Establish Verification Procedures

Unit 5:

• Codex Principle 7 – Establish Documentation and Record-Keeping
• Implementation of the Food Safety Management System (FSMS)
• Maintenance of the Food Safety Management System (FSMS)