HACCP Development, Implementation & Verification

Course details

Food businesses are now required by law to have formal systems in place for managing Food Safety. The system advised in Law is the HACCP system (Hazard Analysis Critical Control Point).

With increased legal (Regulation (EC) No. 178/2002) and customer requirements (BRC) people working in the food sector need to carefully consider the need for information and training in this area. With the publication of the International Food Safety Standard, ISO 22000 and the PAS 220/ISO22002 Prerequisite standard, this need has never been greater.

This training course has been designed for those working in the food sector who have identified the need to apply the HACCP System of Food Safety Control to their particular business.

A HACCP System is defined by the U.S. Food & Drugs Administration, (FDA), as ‘The

firm’s HACCP related activities including HACCP training, Prerequisite Program and HACCP Plan.’ This model of a HACCP system has effectively been updated by ISO 22000 with the introduction of the concept of operational prerequisites.

This training course will lead delegates through this HACCP System Model explaining the specific requirements. Relevant Irish Standards (IS340, IS341), the British Retail Consortium (BRC) Standards and the International Food Safety Standard ISO 22000 will be used to construct a practical and workable system that is technically correct, focused on the product and practical to implement at all levels of the organisation.

The Veterinary Council of Ireland will award 14 points for this course for Vets on their CPD Scheme.

Learning Outcomes

On successful completion of this training course, delegates should be able to:

• Understand the Seven Principles and common terms involved in HACCP
• Understand the legal requirements of the Hygiene Packages (852/2004, 853/2004)
• Be familiar with the Irish and International Standards specific to their sector
• Be familiar with Hazard Analysis and Risk Assessment Techniques
• Participate in a HACCP team, co-ordinate the work of a HACCP team
• Understand the elements and importance of an effective prerequisite program
• Undertake a HACCP study and develop a HACCP plan
• Implement a HACCP plan and verify its effectiveness
• Evaluate the HACCP plans of other food businesses

Course Programme

Day One

• Course Introduction
• Food Safety Legislation – 178/2002, 852/2004, 853/2004
• Codes of Practice – Irish Standards IS340 – Catering, IS341 – Retail/Wholesale
• International Food Safety Standard ISO22000, BRC,FSSC
• Key Definitions/Terminology
• Management Criteria – HACCP Team
• Prerequisite Program
• History/Benefits of HACCP
• HACCP Plan Development (addressing Seven HACCP Principles) Hazard Analysis – Principle 1

Day Two

• Risk Assessment Techniques
• Risk Communication
• Identify Critical Control Points – Principle 2
• Establish Critical Limits for CCPs – Principle 3
• Establish Monitoring System for CCPs – Principle 4
• Establish Corrective Action – Principle 5
• Establish documented work instructions (SOP’s) and records – Principle 6
• Establish Verification Review Procedure – Principle 7
• Note: Principle 1-7 are conducted via Workshops
• Course Review