C.I.E.H. HACCP In Practice Certificate

Hazard Analysis Critical Control Points (HACCP) techniques are most applicable to: manufacturing processes food operations on a large scales or, operations of a repetitive, consistent product - Training will also be useful to many other food businesses who may be able to apply many of the HACCP principles to a greater or lesser extent The purpose of the HACCP in Practice programme is to enable food industry personnel to use the HACCP system to analyse their food business and systematically control the risks to food safety. Objectives:- On completion of the programme the trainee will: a) be familiar with the stages and common terms involved in HACCP. b) be able to: (i) co-ordinate the work of the HACCP team (ii) undertake a HACCP study and develop a HACCP plan (iii) implement a HACCP plan and verify its effectiveness (iv) evaluate the HACCP plans of other food businesses (e.g. food suppliers). c) understand the ways in which HACCP and Quality Management Systems such as ISO 9000 can be used to complement each other. Designed For: Owners and managers of food businesses, Team leaders and supervisors, Trainers and for personnel working in the food industry where there is a need to apply HACCP. Teaching Time: 10-14 hours.

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