Topics Covered:
- Definition and importance of HACCP
- Legislative requirements for HACCP
- HACCP principles
- Food safety hazards and types
- CODEX 12 logical implementation
- Steps of HACCP and the HACCP team
- Describing food production processes
- Flow diagrams
- Hazard analysis
- Critical control points
- Critical limits; targets; tolerances
- Monitoring procedures
- Corrective actions
- Verification; validation; review
- Documentation and record keeping
Who is it aimed at? “HACCP (Hazard Analysis and Critical Control Point) training is aimed at people who are responsible for food safety in different parts of the food supply chain. Typical Job Roles Include:
Food Handlers – chefs, cooks, catering assistants, kitchen porters
Food Manufacturing Operatives – production line workers, quality checkers
Supervisors and Team Leaders – those overseeing food production or preparation
Managers in Catering, Hospitality, or Manufacturing – restaurant managers, catering managers, food production managers
Quality Assurance Staff – individuals ensuring food safety standards are met
Butchers, Bakers, and Delicatessen Workers – anyone handling open food products”
Duration: 6 months self-paced online learning
Assessment: Multiple choice questions