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