Building Effective Teams Training
Course Name: Building Effective Teams
Duration:
2 days
Suitable for:
Manufacturing based supervisors, managers & HACCP team members who undertake the development and review of HACCP plans as well as those monitoring and or auditing the HACCP function.
Benefits:
All Food Establishments need to comply with Regulation (EC) No 852/2004 on the hygiene of foodstuffs which states that food operations will develop, install and maintain systems in line with the 7 Principles as defined by the Codex Alimentarious Commission. This course will ensure that staff selected to be HACCP team members have a full understanding of how to develop, install and monitor the HACCP System.
Course Content
- The law in relation to hazard analysis
- The benefits and limitations of HACCP
- Prerequisite programmes
- Senior management commitment
- The HACCP team
- Defining the scope of the HACCP plan
- Detailing the product description and intended use
- The seven principles of HACCP
- Designing process flow diagrams and what to include
- Identifying potential hazards
- Conducting a hazard analysis
- Specifying control measures
- Determination of CCP’s
- Establishing monitoring systems
- Establishing corrective actions
- Establishing documentation and records
- Training of CCP monitors
- HACCP verification
- HACCP validation
- When to review HACCP plans
Assessment:
Various practical exercises are undertaken throughout the day to ensure participation and full understanding. The course concludes with a 60 question multi choice assessment.
Qualification:
This Qualification is accredited by the FDQ Awarding Organisation for Compliance. All successful candidates will receive the nationally recognised FDQ Level 3 Award in HACCP for Food Manufacturing.
Progression:
Successful candidates can continue their personal development by progressing onto HACCP level 4