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HACCP Level 2 Training

Course Name: Level 3 Award in HACCP for Food Manufacturing

 

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