This training programme has been designed to provide essential knowledge and understanding of health and safety for employees working in any sector of business, whether manufacturing, commerce, public sector or the service industries

CIEH HACCP in Practice

INTRODUCTION

Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly known is the HACCP system (Hazard Analysis Critical Control Points).

With more and more legal and customer/supplier oriented requirements many food business owners need to carefully consider their needs for information and training in this area. What is clear is that all food businesses need to use some or all of the principles of HACCP. The extent to which the HACCP technique needs to be fully applied is dependant on the complexity and risks of the food product in question.

This training programme has been designed for those working in the food industry that has identified the need to apply the HACCP system of food safety control to their particular business.

be of immediate value to the food business.

Successful completion of the programme will enable delegates to:

v Assemble a HACCP team

v Undertake a HACCP study

v Produce a HACCP plan

v Implement the plan and check its effectiveness

v Determine when the team might need specialist external assistance

v Evaluate existing HACCP plans from within the business

v Evaluate HACCP plans from supplier or other third party

Those who would benefit from the programme include:

v Owners and managers of food businesses

v Team leaders and supervisors

v Trainers

Delegates on the programme will need to have an established and comprehensive understanding of food hygiene, as the main focus of the course will be the principles and system of HACCP rather than food hygiene controls themselves. The programme is therefore a natural up to either the CIEH Intermediate Certificate in Hazard Analysis Principles & Practice qualification or the CIEH Advanced Certificate in Food Safety.

Course Information:

Teaching Time: Minimum 12 hours

Exam Format: Assessed by a post course assignment, in two parts:

Part 1 – The HACCP study outline, which is completed at the end of the training programme in examination conditions and is part of the 12 hours.

Part 2 – A post course HACCP assignment – The HACCP study – which is completed by the trainee within 6 weeks of the conclusion of the training programme.

Ideally this study should be based on a a food product and processes taken from the trainee’s workplace. Where trainees are not currently employed in a food business the HACCP study must be selected, with the tutor’s assistance, from a real food process to which the trainee will have suitable access.