Regulatory and Technical
HACCP Introduction
Objectives
Candidates will be led through the HACCP System Model explaining the specific requirements. Trainees will become familiar with Irish & International Standards and be able to participate in a HACCP team carrying out prerequisites and verification processes in an efficient manner while communicating essential HACCP principles to other staff members.
Content includes
· Course Introduction
· Tutor & Delegate Introduction
· Basic Food Hygiene
· Causes of Food Poisoning
· Introduction to Food Safety Legislation
· Food Safety Model
· Pre-requisite Programme
· 7 HACCP Principles
· 12 Codex Steps
· Course Review
Who should attend
General management, quality/production/maintenance staff, catering/retail personnel and Human Resources with the responsibility to plan and manage staff training needs.
Qualification
Upcoming dates:
No training dates available at the moment.