Hazard Analysis of Critical Control Points (HACCP) -
Syllabus
The course provides a practical training programme giving
guidance on the implementation of HACCP principles and how they
should be applied to the manufacture of soft drinks, fruit juices
and bottled waters in a factory environment.
The main topics of the programme are as follows:
- Introduction to HACCP and its development
- Legal obligations and future legislation
- Defining hazards, possible causes and risks
- Application of HACCP principles using the WHO/Codex
approach
- Practical exercises in how to HACCP – making HACCP work for
your company
- Management considerations of HACCP for analysis
- Implementation and maintenance of HACCP
- Revision and examination technique
- The Royal Society for Public Health's level 3 Award in HACCP
for Food Manufacturing
- There are no mandatory pre-course requirements for entry to the
course. However, it is strongly recommended that candidates hold a
foundation level HACCP qualification or have previously acquired
basic food hygiene and safety knowledge and understanding
appropriate to foundation level.