fbpx

HACCP Training

Cases of food poisoning are on the rise, and recent news stories about the failures of hygiene in food establishments reinforce the importance of a systematic approach to eliminating food safety hazards.

One way to tackle this problem is to introduce a food safety management system based on HACCP principles. HACCP (Hazard Analysis Critical Control Points) assesses each step in food manufacture for potential food safety hazards, and then introduce practices and procedures to eliminate or reduce the risk of these hazards occurring.

HACCP can be applied in businesses of all sizes and, as of 1st January 2006, it became mandatory in all food handling operations to have a documented system based on HACCP and have staff that have undergone HACCP training. The wider benefit of adopting HACCP is an improved food safety culture that involves everyone and manages the risks before problems arise. Change is planned and managed, and provides the foundation for the ‘continuous improvement’ that is the common goal of many modern management systems. All Food Hygiene offers the widest choice of HACCP training, our range of courses will assist business in achieving this goal. So for HACCP training give us a call to discuss your requirements.

IQS HACCP Training

HACCP-training in conjunction is pleased to be able to offer professionals in the food and beverage industry, sensible, logical, effective online training options. With our user-friendly and convenient platform, employees from all sectors can increase their skills and knowledge in a variety of subjects. These new skills and certifications lead to career development, higher job satisfaction, and safer products. 

Who could use our courses?

  • Auditors and consultants
  • Plant Management and Supervisory Staff
  • Plant Workers
  • Meat Cutters
  • Shipping and Receiving Personnel
  • HACCP Team Leaders/Members
  • HR Occupational Health and Safety
  • and much more.

What we offer:

  • World class content Developed in conjunction with industry leaders and key global subject matter experts
  • ScaleableOur course can easily accommodate a range of client needs with the ability to create unlimited knowledge for the FSMS hazards
  • Meets GFSI/ FSMA/ FSEP/Preventive controls requirements Acceptable source to fill training GAPS

COURSE OBJECTIVES

  • Explain the need for a Hazard Analysis System
  • Relate HACCP principles to practical situations
  • Explain the need for a Hazard Analysis System
  • Relate HACCP principles to practical situations
  • Relate HACCP principles to practical situations

The Foundation Certificate in HACCP is appropriate for all persons employed in food and food related businesses who need to have an understanding of HACCP.

It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.

HACCP Awareness

(2 Hours All Food Hygiene)

To provide staff with an understanding of reasons for implementation and basic principles of HACCP.

All members of staff in a company developing HACCP, new members of staff or as a refresher.

CIEH Level 3 Award in HACCP for Food Manufacturing

 

(1 Day + 2 Day workshop)

  • The qualification covers the following topics:
  • The HACCP process and its role within food manufacturing
  • How to develop, monitor and evaluate HACCP-based systems

Level 3 Award in HACCP for Food Manufacturing

Enables business owners and managers of the food manufacturing sector to develop a food safety management system.

CIEH Level 3 Award in HACCP for Food Catering (3 Days)

The qualification covers the following topics:

  • The HACCP process and its role within a food Catering environment.
  • How to develop, monitor and evaluate HACCP-based systems

Level 3 Award in HACCP in Catering

Provides business owners, managers and supervisors of small, medium-sized and large catering operations with a thorough understanding of how HACCP-based procedures are applied in catering.

RSPH Level 3 Award in HACCP for Food Manufacturing (2 Days)

The aim of this qualification is to develop an understanding of HACCP-based food safety management. This qualification will equip candidates with the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment. By the end of the course the holder will be able to:

  • State the importance of HACCP-based food safety management systems
  • Explain the preliminary processes for HACCP-based procedures
  • Outline the development of the HACCP-based procedures
  • Describe procedures for ensuring food safety
  • Evaluate HACCP-based procedures

Level 3 Award in HACCP for Food Manufacturing

This qualification is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.

RSPH Level 4 Award in HACCP Management for Food Manufacturing

(5 Days)

The aim of this qualification is to develop an understanding of HACCP-based food safety management. This qualification will equip candidates with the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment. By the end of the course the holder will be able to:

  • State the importance of HACCP-based food safety management systems
  • Explain the management and implementation of HACCP-based procedures
  • Outline the development of the HACCP-based procedures
  • Evaluate HACCP-based procedures

Level 4 Award in HACCP Management for Food Manufacturing

This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail. This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP) – based food safety management procedures, the management and implementation of HACCP-based procedures and the evaluation of the procedures.