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Objective

The aim of this course is to help employees gain a good basic level of understanding of the background and purpose of HACCP, to enable them to play a full role in making the food safe.

Program

Module 1:

  • What HACCP is and its origins
  • The importance of HACCP in the food industry
  • HACCP principles
  • HACCP team
  • Responsibilities
  • Food safety definitions
  • Contamination and cross-contamination
  • Vehicles of contamination
  • The 4 food safety hazards
  • Allergens

Module 2:

  • Prerequisites of HACCP
  • Personal hygiene
  • Storage and transport
  • Waste management
  • 7 Steps of a HACCP Plan
  • Protective clothing
  • Colour-coding
  • Cleaning frequency
  • Illness reporting
  • Staff training
  • Safe food premises and equipment

Duration

The average time required to complete the learning is approximately 1 hour, however the course is designed to go at the pace of the learner and can be completed in more time if needed.

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