Tailored in-house accredited training in management, leadership, sales, food hygiene+health & safety (RIPH)

Foundation, and intermediate Food Safety & HACCP training certificated courses accredited by the Royal Institute of Public Health (RIPH)

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FOUNDATION CERTIFICATE IN HACCP PRINCIPLES - RIPH

Aimed at food handlers, supervisors and managers in food businesses who require a knowledge of HACCP principles to use in their day to day operations. Guidance to learning time: 6 to 9 hours dependent upon the ability and needs of the candidates.

The objectives of the course are:

a)	to know & understand the background, importance and benefits of HACCP
b)	to understand the role of HACCP in the provision of safe food and its application to food businesses
c)	to know & understand the principles of HACCP and the prerequisites for its introduction to a food business

Course Outline:

-	Origin of HACCP as a food safety management system	-	Significance of management commitment
-	Importance of role of individual to food business	-	HACCP as a means of protecting the public
-	Benefits of HACCP to food businesses	-	Legal requirements relating to HACCP
-	Role of HACCP in management of food safety	-	HACCP as part of 'due diligence'
-	Meaning of CODEX HACCP, HACCP terminology	-	Determination of effectiveness of prerequisite programmes
-	HACCP prerequisite programmes	-	Production of Process Flow Diagrams
-	Logic sequence for application of HACCP	-	Practical application of HACCP