An integral part to your overall food safety management system is the requirement to use the steps and principles of HACCP to identify, assess, control and monitor food safety hazards that may occur in your food business. If the steps and requirements of HACCP are not correctly undertaken and implemented, there can be significant impacts on both your customers and your business. These impacts can include product recall, injury, illness, customer complaints or decreased business profit.

The Principles and Applications of HACCP course is designed to teach participants how to develop, implement and maintain a Hazard Analysis Critical Control Point (HACCP) system. The training is presented over 2 days which cover the 5 preliminary steps and the 7 principles of HACCP. Practical examples and activities are provided to assist with development and implementation within your food business. Additionally, participants will learn techniques for managing both HACCP and pre-requisite programs to ensure food products are safe and suitable for customers and consumers. This course is facilitated by an International HACCP Alliance qualified trainer with a certificate of competency provided to all participants who successfully complete the in-course activities and assessments.

Learning Objectives:

By the completion of this course you should be able to:

• Recognize the Relationship Between HACCP and Food Safety
• Review Good Manufacturing Practices (not a part of the HACCP plan)
• Identify and Control Hazards
• Present and Discuss the Principles of HACCP
• Establish Critical Control Point monitoring requirements and procedures for using the results of monitoring to adjust the process and maintain control.
• Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.
• Establish effective record keeping procedures that document the HACCP system.
• Establish procedures for verification that the HACCP system is working correctly.
• Determine the key factors for successful HACCP implementation.
• Establish HACCP plan maintenance and measurement procedures.
• Recognize Regulatory Issues Impacting the Implementation of HACCP Systems.

Areas Covered:

• An Introduction to HACCP
• Hazard Identification
• Hazard Analysis
• Control measures
• How to determine critical control points
• Setting appropriate critical limits and documenting their validation
• Designing effective monitoring actions
• Verification and implementation activities for your HACCP Plan
• Documentation and Record keeping
• Case studies to help with understanding and implementation

Who will Benefit:

This training is suitable for those responsible for the implementation and management of food safety, HACCP and quality systems and processes within a food manufacturing or production environment. This includes:

• HACCP Team leaders
• Food Safety and Quality System staff
• Shift Supervisors
• Technical Managers
• Supplier Assurance Managers
• Product Development and Innovation Managers
• Procurement staff

It is also suitable for any food handler who wants to upskill their knowledge of HACCP and food safety program development and implementation.