A very effective course with good use of real life situations and well-handled practical sessions. Course delegate
The European Directive No 852/2004 requires all food businesses to implement a Food Safety Management System based on HACCP Principles. Also those who are responsible for the development and maintenance of the HACCP system must receive adequate training.
This two-day workshop gives practical 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
Who should attend: Those involved in the production and safety assurance of soft drinks, fruit juice and bottled water production, including managers, technical staff and engineers. 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.
Candidates will sit the Royal Society for Public Health’s Level 3 Award in HACCP for Food Manufacturing.
Tuition is delivered by Dialog, leading training specialists and consultants to the food industry and leading trainers in hygiene in soft drinks manufacture in the UK.
This course can also be delivered in-house.
Details of the next course
For further information please contact Fiona Palmer.