This two day course reviews the principles of HACCP and their practical application to a range of food businesses. This course will be of benefit to Food Officers who have responsibility for delivering Food Hygiene Official Controls. Officers should have an understanding of Regulation (EC) 852/2004.

Aims

To assist officers with the audit of HACCP systems and systems based on HACCP principles.

Objectives

This course seeks to:

• Review the 7 Codex Principles of HACCP.
• Review prerequisites to HACCP
• Review “Systems based on HACCP principles”.
• Consider compliance with Article 5, 852/2004
• Provide practical guidance on assessment of compliance and appropriate enforcement.

Completion of this course will assist towards demonstrating competency under the following headings of the Food Law Competency Framework –

4.1 – Comprehensive understanding and knowledge of HACCP–based procedures. Has the ability to apply that knowledge taking account of flexibility principles contained within Article 5 of Regulation (EC) No. 852/2004.

Timings

Day 1

09:30 – Registration

10:00 – Introduction

          - Prerequisites  

          - HACCP Principles

          - Preparing a HACCP

11:15 – Break

          - Preparing a HACCP continued

13:00 – Lunch 

           - Systems based on HACCP principles

14:45 – Break

          - Flexibility of HACCP

16:00 – Close

Day 2

09:30 – Registration

10:00 – Introduction / Review of Day 1

          - Audit of HACCP Systems

          - Role of Local Authorities 

          - Approach to Audit

11:15 – Break

          - Case Studies

13:00 – Lunch 

          - Case Studies (Continued)

14:45 – Break

          - Audit of Systems Based on HACCP Principles

          - Enforcement of Article 5

16:00 – Close