Course Overview
HACCP (Hazard Analysis and Critical Control Point) is a food safety management system . It is based around a a systematic approach to identifying and controlling hazards, whether microbiological, chemical or physical, that could pose a threat to the production of safe food – in simple terms, it involves identifying what could go wrong in a food system and planning how to prevent it.
Learning Outcomes:
- Understand the importance of HACCP based food safety management procedures
- Outline the need for HACCP based food safety management procedures
- Describe the HACCP approach to food safety procedures
- Summarise legislation relating to HACCP
- Understand the preliminary processes for HACCP based procedures
- Explain the requirements of a HACCP team
- Outline the pre-requisites for HACCP
- Describe food production processes including use of end product
- Use process flow diagrams in the development of HACCP based procedures food safety management procedures
- Understand how to develop HACCP based food safety management procedures
- Identify hazards and risks in the production process
- Determine critical control points
- Establish critical limits
- Understand how to implement HACCP based food safety management procedures
- Establish and implement monitoring procedures at critical control points
- Describe corrective actions
- Understand how to evaluate HACCP based procedures
- Describe documentation and record keeping procedures
- Outline the verification and review of procedures
Next Dates & Times
Friday 20th January / Friday 24th February 2012 from 9:00-13:00
Course Fee
€125
Add the Certificate in Cafe Operations for an addtional €25
For More Information
Come to visit us at 21-22 Grafton Street or email info@carlyleinstitute.ie
Call us on 353-1-6779307
Please contact us to request a full brochure containing information about the
qualification and course.
