This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures. It is aimed primarily at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers.
Holders of this qualification will have 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.
The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.
The course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial for those responsible for implementing, contributing or reviewing HACCP systems.
Content
Food Safety Management- Define the term hazard as it relates to food
- Describe the nature and variety of food hazards and the implications of failing to control them
- State the benefits of an organised food hazard identification and control system
- State the legal requirements for a food safety management procedure based on the Codex principles of HACCP
Preliminary Procedures
- Describe the policies, standards and prerequisites for HACCP
- Explain the requirements and skills of a HACCP team
- Describe the product including its intended use, at-risk consumer groups and the scope of potential hazards
- Produce a suitable process flow diagram
- Explain the importance of on-site confirmation of the process flow diagram.
- Detail the techniques involved in planning, analysing and documenting a HACCP plan
- Identify relevant food hazards, their significance and location with the process, and justifiable control measures
- Identify points where control is critical and define and differentiate between control points and critical control points
- Identify methods of implementing and communicating the HACCP system in the workplace.
Monitoring HACCP Procedures
- Determine suitable control measures and monitoring procedures
- Establish essential monitoring procedures at each critical control point
- Determine the nature of, and limits for any corrective action.
Evaluating HACCP Procedures
- Devise suitable and appropriate documentation
- Establish procedures for verification to confirm that the HACCP system is working effectively
- Identify the need for review and state the circumstances under which review should be carried out.
This course can be delivered at the Holbeach Campus or on business premises and is a two day course.
http://www.lincoln.ac.uk/home/studyatlincoln/shortcourses/haccpforfoodmanufacturinglevel3awa/
