HACCP Training for Food Sites

Aim of Course:

The aim of this ½ day training is to give participants an introduction/refresher on HACCP in line with Codex Alimentarius. Participants get the opportunity to develop their hazard analyses skills and receive an update of the demanding requirements on a HACCP-System in the manufacturing industry. (In reference to EU Reg. 852/2004, Codex Alimentarius and BRCGS Global Standard for Food Safety Iss. 8)

Learning Outcomes:

After this training participants will:

• Be familiar with legal requirements legal requirements (Reg. 852/2004) and guidelines (Codex Alimentarius)
• Understand the Intended Use, Flow Diagram and Hazard Analysis as per BRCGS FS Iss. 8
• Be able to define HACCP terms (e.g. validation, monitoring and verification)
• Learn about a hazard analysis (incl. risk assessment, decision tree)
• Understand the importance of a working Pre-Requisite Programme (PRP)
• Be able to review and evaluate their companies HACCP-System

Course Content:     

UNITS

• Introduction
• 1. Legal requirements and guidelines
• 2. Terms & Definitions and HACCP Principles
• 3. Pre-Requisite Programme (PRP)
• 4. Hazard Analysis (hazards, risk assessment and CCP decision tree)
• 5. Review the companies HACCP-System (apply learned information)
• Written examination & Close

Who should attend:

Technical & Quality Managers, Quality Assistants, HACCP Team Members, Departmental Managers (e.g. Production or Maintenance Manager). 

Entry Requirements:

This course is for beginners. A reasonable spoken and written English is desirable. 

Certification:

To obtain a certificate, participants must actively participate during the training, be committed when reviewing the companies HACCP/HARA and pass a written examination. Full attendance is necessary and it is beneficial for each learner to attain a certificate.

Training Methods:

A practical approach governs this training. Fundamental information is delivered via slide show. Exercises and discussions enhance the participants understanding of the subject matter. A course manual is provided for each participant.

Course Presenter:

This training is presented by Ulrich Schraewer. Ulrich has an honours degree in food science & technology and provides professional food safety training and consultancy to the food industry for more than 12 years. Ulrich is a global BRCGS  certification auditor and an approved BRCGS consultant.