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