Course Title :

Course Location :

Course Duration :

Certifying Body :

Principles of HACCP

Local Sites - Please contact us for details

1 days

RIPH (Royal Institute of Public Health)

Course Summary :

To gain an understanding of Hazard Analysis Critical Control Points (HACCP) and apply its principles to the working environment within food industries.

HACCP is a formal system of hazard analysis that has international recognition as a cost effective way to control food-borne illnesses. It is applied to specific products and their processes. A food factory may use HACCP for each raw ingredient, but caterers are recommended to base their hazard analysis on groups of products with similar processes because of the likely changes to their menus.

This course involves classroom session and practical exercises in the identification of microbial, chemical and physical hazards that could affect the safety of a product at any stage of processing. The course aim is to identify the points in a process which are critical to food safety and also critical control points at which control is essential to guarantee that potential hazards cannot become actual hazards. This course will enable trainees to identify factors to be controlled and the best methods to be utilised to affect that control.

The RIPH (Royal Institute of Public Health) Foundation Certificate in HACCP Principles multiple choice paper taken within the 1 day course.

Notes :

Further Information :

Food Standards Agency Website