Food Safety Training / HACCP

Course Details

Since 1998 it has been a legal requirement for all food businesses to have a food safety management system based on the principle of HACCP. Under current legislation, a “food business” is defined as “…any undertaking, whether for profit or not and whether public or private, carrying out any or all of the following: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply of foodstuffs”.

Objective

Participants will be able to develop and implement an effective HACCP system within their own work environment, which will include the capability to review and monitor the on-going effectiveness of the programme.

Modules

1. What is HACCP
2. Benefits of HACCP system
3. Pre-requisites of HACCP
4. Irish codes of practice

Seven principals of HACCP

1. Key definition
2. Overview of HACCP
3. Development of HACCP
4. Effective controls
5. Documentation & Records
6. Monitoring procedures
7. Devising an action plan

Course review and close

Participation: Maximum of 12

Duration: 1 Day

ASTS can also offer the EHOA Primary course in Food Safety & Hygiene and participants will be awarded a EHOA certificate when the course is completed.