Introduction to HACCP

Having a good understanding of what HACCP is and why it is important to your food business will ensure that your Food Safety Management System is understood, valued and supported by decision-makers and leaders whose decisions can influence the successful implementation of day-to-day food safety practices in your company. This course provides an excellent overview of HACCP and its place within the food safety compliance framework.

You will learn:

• Where HACCP fits into BRCGS, ISO 22000 and FSSC
• An overview of the 7 HACCP Principles and 12 stages according to local and international food safety standards
• How to determine CCPs and the difference between PRPs, OPRPs and CCPs

• Understand how HACCP fits into a Food Safety Management system
• Understand the stages of HACCP and why a methodical approach is critical to its successful implementation
• Be able to support your food safety team in the implementation and maintenance of HACCP
• Tools and tricks to make HACCP easier
• Receive a comprehensive HACCP manual for your later reference

Anyone working in the food industry who needs a general understanding of HACCP and the role of HACCP in a food safety management system or someone who has a general background in food safety, has attended HACCP previously but would like a refresher on HACCP.

• What is HACCP ?
• HACCP regulatory framework
• R638 (Food Hygiene Regulation), R908 and revisions
• ISO 22000:2018 and BRCGS Food Safety Standard requirements for HACCP
• The role of PRPs in the implementation of HACCP
• Understanding the different categories of food safety hazards
• Select your HACCP team
• Describe your product
• Identify the intended use of the product
• Construct a product flow diagram
• Arrange an on-site confirmation of the flow diagram
• Identify food safety hazards and measures to control them
• Determine the critical control points (CCPs)
• Establish critical limits for each CCP
• Establish a monitoring system for each CCP
• Establish corrective action plans
• Establish validation, verification and review
• procedures
• Establish control of documents and records
• The importance of management commitment in establishing a good food safety culture

Learners must have attended a PRP course or have sufficient knowledge and experience of GMP/PRPs before enrolling on this course.

• Delegates will need to complete a knowledge test and score 80% for the test.