| A HACCP system is a requirement of legislation. The different courses WE offer help meet the training requirements and therefore people getting the knowledge and understanding towards the importance of having a robust HACCP system in place.
Contact Intrinsic Training Solutions by What is HACCP? Hazard Analysis Critical Control Points (HACCP)
Hazard Analysis Critical Control Points HACCP is a system of food safety assurance based on the prevention of food safty problems and is accepted as the most effective means of controlling food borne diseases. The work of codex has become a reference for international food safety. Within Europe, systems based on HACCP principles have been incorporated into the EU food hygiene regulations.
HACCP is a management tool providing a more structured, logical approach of identified hazards than that achieveable by traditional inspection and quality control procedures.
One of the many advantages of the HACCP concept is it enables food operations of all sizes to move away from control based primarily on end of product testing (i.e. testing for product failure), to a preventative approach whereby potential hazards are identified and controlled in the food processing environment (i.e. prevention of product failure).
Benefits of HACCP
There are several benefits in the use of HACCP: - HACCP is logical.
- HACCP is systematic.
- HACCP is cost effective means in controlling foodborne disease.
- HACCP provides better control of food safety when correctly implemented.
- HACCP may be used as part of a 'Due Dilegence'.
- HACCP has national and international recognition.
HACCP Implementation
The responsibility for the everyday implementation of the HACCP plan rests with the line operatives and supervisers, overseen by the supervisors and production managers, who have the overall responsibilityfor ensuring the the required processes are adhered to.
It is important that these people receive training in relation to - the importance of the HACCP system
- specific training to cover all control points
- monitoring procedures
- corrective action procedures for which they are directly responsible.
Contact Intrinsic Training Solutions by HACCP Training
Training has a vital role in the correct implementation of HACCP in any food operation. It is widely recognised all staff involved in the implementation of HACCP receive at least HACCP awareness training.
Awareness training should include: - why the HACCP plan has been put in place
- the support given to the system by management
- the hazards identified and where in the system and the possible effect the hazards may have on food safety
- the importance of the critical control points (ccp's) and their role in the safety of the food products
- the importance of critical limits for the control measures in place
- the monitoring procedures and the importance of accurately completing the required paperwork
- the corrective actions to be used if monitoring indicates the critical limits are breeched
- the aim of the verification procedures
The HACCP team leader and team members will require specific HACCP training. To ensure the team members are effective there may also be a specific need for food safety training, auditing. Training should involve both formal discussion and practical demonstration.
Training Requirements
Full training records should be maintained, the details should indicate the method of training and each individual training record should be signed off by both the trainer and trainee with the information stating that a level of competence has been achieved. Records should be updated when the HACCP plan is updated for whatever reason.
To meet recognised audit requirements such as BRC food production organisations need to consider: - the New - BRC Global Standard for Food Safety (English): Issue 6 - Identifying the Brtish Retail Consirtium (BRC) will be working more closely with certification and accreditation bodies. The Requirements identify the need for "personnel performing work that effects the product safety, legality and quality are demonstrably competent to carry out their activity, through training, work experience or qualification."
The BRC Global Standard for Food Safety (English): Issue 6 identify: - 7.1.2 "Where personnel are engaged in activity relevant to critical control points, relevant training and competency assessment shall be in place.
Formal Training Courses:
As an Approved Centre we offer an extensive range of both Food Safety and HACCP courses most of which are certificated by the 3 instantly nationally recognised Awarding Organistions. - The Chartered Institute of Environmental Health (CIEH). We are now have Premium Centre Status.
The Royal Institute of Public Health (RSPH).
Highfield Awarding Body Highfield, CIEH & RSPH are widely acknowledged for their high level of quality assurance, stability, experience and expertise in the Food Production and preparation working environment. Contact Intrinsic Training Solutions by Intrinsic Training Solutions are able to offer:
The Level 2 Award in the Principles of Level 2 Award in HACCP- based Food Safety Systems in Manufacturing. This qualification is designed for those working or preparing to work in food businesses where a food safety management system based on Codex HACCP principles is implemented. |