A practical approach to the application of HACCP principles
A two day interactive course that provides delegates with an understanding of the principles of HACCP and their application in a practical setting.
The workshop style course provides a thorough grounding in the theory of HACCP, as defined in Codex Alimentarius and as practiced internationally. In addition to guidance on setting up and operating a HACCP system from planning to implementation and beyond, the course also includes tips and hints on validation, verification and maintenance of the system. Delegates will gain ‘hands-on’ experience through a series of practical activities relating to the application of HACCP principles which, where appropriate, can relate to ‘real’ processes pertinent to the delegates. Ideal for meeting the requirements of the BRC Global Standard for Food Safety v5.
The course meets the requirements for Level 3 HACCP qualifications and delegates will have the opportunity to take a level 3 examination in HACCP principles, if required.
This course is appropriate for HACCP Team members, Auditors, Food Technologists, Technical Managers, New Product Development Technologists and anyone requiring an appreciation of HACCP and all that it entails.
At the end of the course, delegates will:
- Have a good understanding of HACCP principles, pre-requisite programmes and the relationship between the two
- Know how to apply HACCP with confidence, avoiding common pitfalls
- Understand the practicalities of implementing a HACCP system successfully, including an appreciation of validation and verification
Course Contents:
- Background to HACCP and the legal position
- Pre-requisite Programmes and the link with HACCP
- Practical application of HACCP principles
- Validation, Verification and Maintenance of HACCP Systems
All RSSL training courses are designed to feature the most effective methods of training and are participatory and interactive. All courses
can be tailored to specifically meet the requirements of those attending, making the training event more relevant and effective for those involved. RSSL’s trainers have a wealth of practical experience in their respective fields.
For further information please contact Nikki King on +44(0)1189 184168 or email food.training@rssl.com