The programme will enable learners to deliver HACCP. It will ensure competency in the preparation of HACCP assessments.
Delivery of this programme may be in-house or is offered on a public basis in venues around the country. The facilitation of the program will consist of a variety of lectures, practical demonstrations and student centred learning.
With a duration of 1 day this programme may provide transfer to other awards.
This programme is open to all learners specifically those who have a responsibility in health & safety within their work environment.
How many will be in the class?
To ensure maximum participation and to enable each student gain the most out of the day, we are adopting the ratio of a maximum of 10 students per course.
What certification will I receive?
Successful students will receive a HACCP certificate.
It is our belief at Kelron, that people learn more when they are involved. We therefore will encourage each student to define their specific requirements and then design the course content where possible to address their needs.
What do I need to provide before the course?
You need to fill out the booking form which is available at the bottom of this page.
A food safety management system based on the principles of HACCP will enable hazards to be identified and controlled before they threaten the safety of food and your customers.
There are 7 principles of HACCP:
Look at each step (e.g. purchasing, delivery, storage, preparation, cooking, chilling etc.) in your operation and identify what can go wrong e.g. Salmonella in a cooked chicken product due to cross contamination with raw meat (biological hazard), contamination of uncovered food with detergent(chemical hazard) or a piece of broken glass fallen into an uncovered food (physical hazard).
2. Determine the critical control points (CCPs)
Identify the points in your operation that ensures control of the hazards e.g. cooking raw meat thoroughly will kill pathogens such as E. coli O157.
3. Establish critical limit(s)
Set limits to enable you to identify when a CCP is out of control e.g. when cooking beef burgers, the centre of the burger must reach a minimum temperature of 75°C (or an equivalent time temperature combination e.g. 70°C for 2 minutes) to ensure pathogens are destroyed.
4. Establish a system to monitor control of the CCP
When CCPs and critical limits have been identified it is important to have a way to monitor and record what is happening at each CCP. Typically monitoring will involve measuring parameters such as temperature and time. However, how you monitor and how often will depend on the size and nature of your business. Monitoring should in all cases be simple, clear and easy to do e.g. probe refrigerated food to ensure that it is being maintained below 5°C.
When monitoring indicates that a CCP is not under control, corrective action must be taken e.g. the temperature of the food in a refrigerator rises to 10°C due to a technical fault. Discard the food and repair the refrigerator using the manufacturer’s instructions to ensure the correct temperature of 5°C is achieved.
6. Establish procedures for verification to confirm the HACCP system is working effectively
Review and correct the system periodically and whenever you make changes to your operation e.g. when replacing an oven verify that the time/temperature settings in the new oven achieves the minimum safe cooking temperature for a particular dish by probing the food.
7. Establish documentation concerning all procedures and records appropriate to these principles and their application
For the successful implementation of HACCP, appropriate documentation and records must be kept and be readily available. It is unrealistic to operate HACCP or to demonstrate compliance with the current legislation without providing evidence such as written records. As with HACCP itself, the complexity of the record keeping will very much depend on the nature and complexity of the business. The aim should be to ensure control is maintained without generating excessive paperwork.
Benefits of HACCP
HACCP provides businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP not only improves food safety management but also complements other quality management systems.
The main benefits of HACCP are:
- Saves your business money in the long run
- Avoids you poisoning your customers
- Food safety standards increase
- Ensures you are compliant with the law
- Food quality standards increase
- Organises your process to produce safe food
- Organises your staff promoting teamwork and efficiency
- Due diligence defence in court
In the unlikely event of a course failing to reach any minimum student number, you will be offered a full refund or a place on the next available course.