HACCP Introduction
Objectives
Candidates will be led through the HACCP System Model explaining the specific requirements. Trainees will become familiar with Irish & International Standards and be able to participate in a HACCP team carrying out prerequisites and verification processes in an efficient manner while communicating essential HACCP principles to other staff members.
Content includes
- Course Introduction
- Tutor & Delegate Introduction
- Basic Food Hygiene
- Causes of Food Poisoning
- Introduction to Food Safety Legislation
- Food Safety Model
- Pre-requisite Programme
- 7 HACCP Principles
- 12 Codex Steps
- Course Review
Who should attend
General management, quality/production/maintenance staff, catering/retail personnel and Human Resources with the responsibility to plan and manage staff training needs.
Qualification
HACCP Certification