Practical Approach to HACCP

RIPH Intermediate Certificate in Applied HACCP Principles

£730 + VAT

15th - 16th July 2008

16th - 17th September 2008

12th - 13th November 2008

HACCP is the food safety management system of choice in the European Union.  The new European Regulation requires the implementation of a documented HACCP plan and training of staff to a suitable level.  Changes in the BRC global food standard also demand that staff can 'demonstrate competence in the understanding of HACCP principles'

This intensive 2-day workshop is aimed at introducing the theory of HACCP and providing delegates with practical experience of working with HACCP principles.  The workshop covers everything needed to set up and operate a HACCP system from realistic planning to implementation.  The course is aimed primarily at HACCP team members but will assist anyone wishing to gain a thorough understanding of the HACCP approach to food safety management.

The courses uses team activities to give delegates a first hand experience of practical application.  The course is accredited to the RIPH training standard and leads to the RIPH examination 'Certificate in HACCP Principles and their Application in Food Safety' at the end of the course.

Course contents:

• Introduction to the HACCP principles and background
• Preparation for HACCP
• A HACCP study - step by step
• Identifying hazards and controls
• Establishing Critical Control Points
• Managing Critical Control Points
• Putting HACCP into practice
• Maintaining a HACCP plan

To book a training course, please download the Booking Form, complete and email to bookings@rssl.com