Regulatory and Technical

HACCP Refresher

Objectives

A recap of the key skills, methods and approaches required for development and delivery of a HACCP plan,

Content includes

• Food Safety Culture
• Department Roles and Responsibilities
• Food Safety Legislation
• Codes of Practice
  -Irish Standards IS340 - Catering
  -IS 341 Retail /Wholesale
• International Food Safety Standard, FSSC, BRC
• Food Safety Model
• Key Definitions / Terminology
• Pre-requisite Programme (15 PRPs)
• History & Benefits of HACCP
• Risk Assessment Methods
• 7 HACCP Principles
• 12 Codex Steps
• Probability Vs Severity
• Risk Reduction
• Residual Risk
• Risk Visualisation

Who should attend

Those who are already trained in HACCP but require a refresher or update on HACCP as a result of changes to food safety legislation or standards.

Qualification

No accreditation

Upcoming dates:

No training dates available at the moment.