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Training & Conferences

  • Food Safety / HACCP /

    Level 3 Award in HACCP for Food Manufacturing (RSPH)

    Description

    Hazard Analysis and Critical Control Point (HACCP) underpins modern food safety management systems. A well designed HACCP system is easy to use and ensures adequate control over food safety hazards that are reasonably expected to occur.

    EU legislation requires food businesses of all sizes to operate a system based on HACCP that includes all seven Principles, as detailed in Codex (2003 rev 4). In addition, the new BRC standard (Issue 5) has more detailed requirements for HACCP than in earlier issues.

    There is always a need to review the competence of HACCP teams, to provide refresher training, and to train new personnel that have joined a HACCP team. This two-day workshop-driven course follows the syllabus of the Royal Society for Public Health (RSPH) Level 3 Award in HACCP for Food Manufacturers.

    Programme

    Please click on the tab in the blue bar above or follow the link to the Level 3 Award in HACCP for Food Manufacturing programme.

    Who should attend?

    • New and existing HACCP team members
    • Food Safety Managers
    • Training Managers
    • CCP Supervisors
    • QA Managers
    • HACCP Auditors

    From this course you will

    • Have a clear understanding of HACCP systems and principles and their implementation into an operational HACCP scheme
    • Be able to identify the major hazards found in foods and implement controls for them
    • Have the practical experience required to become a useful and active member of their company's HACCP team
    • Have completed an RSPH exam in HACCP Principles

    Hotels

    Follow the link for further information on a variety of local hotels to suit all budgets.

     

    » Show prices in £ € $
    A two-day workshop-driven course that follows the syllabus of the RSPH Level 3 Award in HACCP for Food Manufacturers. Provides delegates with a clear understanding of HACCP systems and principles and their implementation into an operational HACCP scheme.

    Overview

    Programme

    Day 1

    08.30 Registration and Refreshments
    09.15 Welcome and Introduction
    09.30 Introduction and Overview of HACCP
    What is HACCP, where did it come from, why is it needed, and why it is important to have management commitment are explored in this first presentation. This presentation gives a brief overview of the principles of HACCP and discusses the benefits of having a system in place.
    10.00 Legislation and HACCP
    The legal position with regard to HACCP will be explored for the UK and Europe.  This session will also cover food safety and microbiology legislation that relates to HACCP.
    10.30 Refreshments
    10.45 Pre-requisite Programmes
    An explanation of Pre-requisite programmes and their importance in the HACCP process are given in this presentation.
    11.30 Planning the HACCP Project
    The principles of HACCP are expanded to show the Codex 12 Stage of HACCP, gap analysis, team requirements, costing and management commitment.
    12.00 Product Description and Intended Use – Theory and Practical
    The importance of a product description and identification of the consumer target are examined in this presentation. A short workshop is completed which will be useful throughout the rest of the course.
    12.45 Lunch
    13.45 How to Construct a Process Flow Diagram – Theory & Practical
    The basics of flow diagram construction and validation are outlined. A flow diagram is developed by students in their workshop groups.
    14.30 Hazard Analysis – Principle 1 – Theory 
    An explanation of the types of hazards that can occur in foods (physical, chemical and biological), how they manifest themselves, and their control, including raw material and process hazards. The concept of risk and significance is also examined here.
    15.15 Refreshments
    15.30 Hazard Analysis – Principle 1 – Practical
    Students continue with their case studies, determining the hazards in the raw materials and the process.
    16.30 Identification of Critical Control Points – Principle 2 – Theory
    An overview of CCPs, and how to use the CCP decision tree.  A mock exam is given out as homework.
    17.00 Close

    Day 2

    08.15 Registration and Refreshments
    08.45 Review of Day 1
    A brief review of Day 1, and a review of the mock exam that was studied overnight.
    09.15 Identification of Critical Control Points - Practical
    In this workshop, CCPs are determined for the hazards identified in the previous practical session.
    10.15 Refreshments
    10.30 Critical Limits, Monitoring and Corrective Action Procedures – Principles 3-5 – Theory and Practical
    This session details these three principles and how they are interrelated. It gives examples of critical limits, monitoring procedures and introduces the concept of target levels. The workshop continues, and the HACCP Control Chart is completed.
    11.30 Verification, Documentation and Record – Principles 6-7
    The difference between validation and verification is explained, and the importance of independence in auditing and the value of correct record keeping are detailed.
    12.15 Implementation and Maintenance of HACCP
    Methods of implementation and the necessity of keeping the HACCP system up to date are explained.
    12.45 Lunch
    13.45 Review of the HACCP Course
    A time to review the course and spend some time in quiet study, going over any points that need refreshing.
    14.45 Refreshments
    15.00 Exam
    Students sit a 1.5 hour multiple choice exam with 45 questions.
    16.30 Close

    Locations & Pricing

    • Member Price
       £655.00 Plus VAT

      Non-Member Price
       £835.00 Plus VAT

      Leatherhead Food Research, Leatherhead, Surrey, UK from 27/03/2012 to 28/03/2012

      Book Now » Add To Outlook »

    • Member Price
       £655.00 £589.50 Plus VAT

      Non-Member Price
       £835.00 £751.50 Plus VAT

      Leatherhead Food Research, Leatherhead, Surrey, UK from 26/06/2012 to 27/06/2012

      Book a place on a training course or conference up to 90 days in advance and receive a 10% discount on the delegate fee. (See Terms & Conditions)

      Book Now » Add To Outlook »

    • Member Price
       £655.00 £589.50 Plus VAT

      Non-Member Price
       £835.00 £751.50 Plus VAT

      Leatherhead Food Research, Leatherhead, Surrey, UK from 20/09/2012 to 21/09/2012

      Book a place on a training course or conference up to 90 days in advance and receive a 10% discount on the delegate fee. (See Terms & Conditions)

      Book Now » Add To Outlook »

    • Member Price
       £655.00 £589.50 Plus VAT

      Non-Member Price
       £835.00 £751.50 Plus VAT

      Leatherhead Food Research, Leatherhead, Surrey, UK from 20/11/2012 to 21/11/2012

      Book a place on a training course or conference up to 90 days in advance and receive a 10% discount on the delegate fee. (See Terms & Conditions)

      Book Now » Add To Outlook »

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