HACCP for Supervisors and Managers

The aim of this training is to develop an understanding of HACCP-based food safety management, and how it is best implemented and maintained in a food business or organisation. Outline the need for and importance of HACCP-based food safety management systems Describe the HACCP approach to food safety procedures Review the legislation relating to HACCP Describe the importance of prerequisite programmes and what they should contain Explain and evaluate the five preliminary steps in the logical application of HACCP Identify hazards and risks in a food preparation or production process Determine critical control points (CCPs) for significant hazards and establish critical limits Describe the procedures required for monitoring CCPs and the corrective action procedures when CCPs fail Evaluate HACCP based procedures through documentation and record keeping procedures Outline the review and verification requirements for HACCP-based systems Food safety systems are an integral part of any business operating within the food industry, and must be overseen by a manager or supervisor to ensure all procedures are put in place and followed by staff. Businesses may use a system designed to meet their needs, but EU law requires that all food safety systems are based on the HACCP guidelines and so it is important that food staff understand them. HACCP stands for Hazard Analysis and Critical Control Points, and is a seven-principle system designed to assess and address potential hazards in food industry workplaces. Employers must take responsibility to ensure senior staff are trained in HACCP principles and can reassure other staff members by providing guidance and instructions in line with your internal HACCP plan. Our HACCP for Supervisors and Managers training course will help senior members of staff gain a detail understanding of key HACCP guidelines by teaching and sharing the information in a simple, engaging and comprehensive manner. By the end of the course, the learner will be able to advocate HACCP principles within your organisation and ensure all methodologies are being followed at your workplace. As they work through our course, learners will learn about all aspects of HACCP. They will be able to explain the need for a food safety system based on HACCP; how the HACCP principles are used to create a food safety system; how HACCP is applied to the type of food business you work in, and why procedures and documentation are needed to consistently produce safe food. The aim of this training is to develop an understanding of HACCP-based food safety management, and how it is best implemented and maintained in a food business or organisation. This course is Accredited by City & Guilds. Virtual College are a City and Guilds Accredited centre City and Guilds have accredited our HACCP for Supervisors and Managers course Our price includes a City and Guilds Accredited Certificate City and Guilds approved quality assurance of our online delivery processes and learner support systems Self-printed City & Guilds Accredited Certificate Lesson Plan The learning objectives for this module are as follows: Outline the need for, and importance of, HACCP-based food safety management systems Describe the HACCP approach to food safety procedures Review the legislation relating to HACCP Describe the importance of prerequisite programmes and what they should contain Explain and evaluate the five preliminary steps in the logical application of HACCP Identify hazards and risks in a food preparation or production process Determine critical control points (CCPs) for significant hazards and establish critical limits Describe the procedures required for monitoring CCPs and the corrective action procedures when CCPs fail Evaluate HACCP based procedures through documentation and record keeping procedures Outline the review and verification requirements for HACCP-based systems Accreditation This course is accredited by City and Guilds and the certificate and their logo is displayed on the certificate which is awarded upon successful completion of the training. Duration Approximately 2 - 3 hours. The length of time taken depends entirely on how quickly you can study and absorb the material. You can proceed as quickly or slowly as you like. Target Audience This module is aimed at those responsible for assisting in the development and maintenance of a HACCP system/team. It is also suitable for business owners/managers. This covers the catering, retail and manufacturing industries. Entry Requirements There are no specific entry requirements for this course.