HACCP

 

Course Length: One Day

Entry Requirements: No formal qualifications are required.

Course Content:
To understand the principles of HACCP and its role in producing safe food. Food safety management systems based upon the Codex HACCP principles are a legal requirement in the UK. It is essential that those responsible for constructing the HACCP plan and monitoring CCPs are adequately trained.

Course Objectives:

  • Nature and role of HACCP in the food industry
  • The seven principles of HACCP
  • Risk assessment and HACCP
  • The practical implementation of HACCP
  • Auditing HACCP plans

Course aimed at:
Those who are currently involved in HACCP who may be updating or implementing a new HACCP plan.

Other Courses that may be of interest:
Catering for Health, Corrective Action, Food Allergy, Food Law, Food Microbiology, HACCP, Practical Food Labelling, The Royal Society for the Promotion of Health Level 1 Foundation Certificate in HACCP, The Royal Society for the Promotion of Health Level 2 Award in Healthier Food and Special Diets, The Royal Society for the Promotion of Health Level 2 Award in Food Safety in Catering, Weights and Measures.

Any additional Information
This short course will approach HACCP from a generic viewpoint using industry specific examples. A short course specifically aimed at one industry sector can be delivered upon request, dependent upon student numbers.

How to enrol: To enrol please contact us at zberry@cardiffmet.ac.uk or 029 2041 6306