Course Aims
HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food
safety management system that is used to identify, evaluate and control hazards which are
significant for food safety.
Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards
rather than relying mainly on end-product testing.
This course will start by covering some of the key terms you will need to understand before moving
on to identifying critical control points and analysing some of the key hazards. It’ll show you how to
determine control points and how to avoid cross-contamination in the food chain. It will also cover
some of the control measures that can be taken along with how to address a problem is a critical
limit is breached.
Towards the end of the course all this will be brought together by taking you step by step through
the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole
process.
Course Content
Key Definitions
Microbiological Hazards and Controls
Chemical Hazards and Controls
Allergens and Avoiding Cross-Contamination
Physical Hazards and Controls
Prerequisite Programmes
Implementation of HACCP
The 7 Principles of Hazard Control in Practice
Arrange your course with Sibbald
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Tel: 01501 750900
Email: enquiries@sibbaldtraining.com