Implementation of HACCP Principles Training Course

Description

The purpose of this course is to equip learners with an understanding of the concept of HACCP, and how to apply the practical elements of the HACCP principles within a food business to ensure effective food safety.

This course is based on the requirements of the General Principles of Food Hygiene CXC1 1969, 2020) which includes Good Hygiene Practices (GHPs) and Hazard Analysis Critical Control Point (HACCP) System.

Course Content

• Introduction to HACCP
• Overview and history of HACCP
• Food safety hazards and the dangers of contamination
• Preparing for HACCP
• Implementing HACCP

Objectives

Upon completion of this course, learners will be able to:

• Understand and apply HACCP Principles within a food business to ensure effective food safety
• Explain why food hygiene is important
• Explain the purpose and importance of HACCP
• Identify and understand food safety hazards and the dangers of contamination
• Describe the application of the Codex general principles of food hygiene
• Understand the role of Good Hygiene Practices
• Identify and understand the importance of pre requisite programmes
• Understand the importance of monitoring and verification of pre requisite programmes
• Understand the requirements of HACCP and how to implement the seven HACCP Principles

On completion of this course learners will be issued with a "Certificate of Attendance."

Audience

This course is designed for:

• Food safety supervisors and team leaders