HACCP Refresher

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Food businesses are now required by law to have formal systems in place for managing Food Safety. The system advised in Law is the HACCP system (Hazard Analysis Critical Control Point). With increased legal (178/2002, 852/2004) and customer requirements (BRC) people working in the food sector need to carefully consider the need for information and training in this area. With the re-issue of the International Food Safety Standard, (FSSC) this need has never been greater.

This training course has been specifically designed for those working in the food sector who have identified the need to apply the HACCP System of Food Safety Control to their particular business. The course will cater for the needs of those delegates who are already trained in HACCP but require a refresher or update on HACCP as a result of changes or proposed changes to food safety legislation or standards.

A HACCP System is defined by the U.S. Food & Drugs Administration, (FDA), as ‘The firm’s HACCP related activities including HACCP training, Prerequisite Program and HACCP Plan.’ This model of a HACCP system has effectively been updated by ISO 22000 with the introduction of the concept of operational prerequisites. The European Commission Notice (2016/c 278/01) on the implementation of Food Safety Management Systems has also introduced the concepts of prevention and preparedness which continues the evaluation of HACCP.

This training course will lead delegates through this HACCP System Model explaining the specific requirements. Relevant Irish Standards and International Food Safety Standards ISO 22000/BRC/IFS will be used to construct a practical and workable system that is technically correct, focused on the product and practical to implement at all levels of the organization. Food Safety Culture will also be explored in the context of the new BRC requirements and ISO 22000:2018.

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Course Introduction
Food Safety Culture
Department Roles & Responsibilities
Food Safety Legislation
Codes of Practice – Irish Standards IS340 – Catering, IS 341 – Retail/Wholesale
International Food Safety Standard, FSSC, BRC
Key Definitions / Terminology
Food Safety Model
Prerequisite Program (15 PRPs)
7 HACCP Principles
12 Codex Steps
History / Benefits of HACCP
Risk Assessment Methods
Probability Vs Severity
Risk Reduction
Residual Risk
Risk Visualisation

General management who wish to refresh their knowledge of Food Safety issues
Quality Assurance / Technical Personnel who have specific responsibilities for Food Safety
Catering Managers / Chefs who manage the Food Safety System
Retail fresh food managers
Engineering/Maintenance Personnel
Food Safety Auditors who wish to update their knowledge
Food Safety Regulators

Note: The course will cater for the needs of those delegates who are already trained in HACCP but require a refresher or update on HACCP as a result of changes or proposed changes to food safety legislation or standards.

Participants achieve the following learning outcomes from the programme;

Be familiar with the stages and common terms involved in HACCP
Appreciate the EU Food Safety Legal Requirements
Be able to co-ordinate the work of a HACCP team
Develop a pre-requisite program
Be able to undertake a HACCP study and develop a HACCP plan based on risk assessment
Implement a HACCP plan and verify its effects

Brian Robinson

Brian is a leading consultant and trainer in Food Safety, Quali...

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Denis Kiely

Denis has 25 years of experience working in various sectors of ...

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Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert...

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Joan Brien

A Food Safety Adviser with over 10 years’ experience working ...

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Tom Keane

A UCC graduate of Food & Meat Science, Tom is also a membe...

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In-House Courses
For In-House courses, the Tutor will contact the Course Organiser in advance to discuss the programme in more detail in order to tailor it specifically to the organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

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Snapshot

Course Code

FS032

Duration

1 training day

Public Price

Virtual Training: £345

Delivery Mode

This programme is delivered by Classroom, Virtual Training, or In-Company training

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