Workable HACCP: Developing and Implementing an Integrated Food Safety Management for Food Businesses 2013

Topics

• Be able to participate in a HACCP team, co-ordinate the work of a HACCP team
• Planning and preparation for HACCP
• HACCP and the management of safety
• Pre- requisites to HACCP and control
• Hazard Analysis and Risk Assessment Techniques
• Understand the Seven Principles and common terms involved in HACCP
• Be able to implement a HACCP plan and verify its effectiveness
• Be able to undertake a HACCP study and develop a HACCP plan
• Benefits of HACCP system
• Post HACCP principles

Who should Attend

• General management interested in Food Safety issues
• Food Business Owner/ Partner
• HACCP team members - Quality Assurance/ Technical, Production Personnel and Maintenance/Engineering
• Third parties developing HACCP plans
• Quality System Auditors
• Catering Managers / Chefs who supervise food handlers
• Engineering / Maintenance Personnel
• Retail fresh food managers
• Local Authority Personnel (EHO)