REHIS Introduction to HACCP and Hazard Analysis
Aim
This course will provide an understanding of the Hazard Analysis and Critical Control Point System (HACCP) and how these principles can be applied by a food business operation to control potential food hazards.
Objectives
On successful completion of the course, participants should be able to explain:
- the principles of HACCP
- how HACCP can be used in food business operations to control potential food hazards
- how a HACCP system can be designed, implemented and operated in a variety of business sectors
- appropriate management controls and implementation of monitoring and verification systems
- how training underpins the HACCP system
- the requirements of the Food Hygiene legislation
Course Content
The course will cover:
- understanding of the term HACCP and the history behind it
- the seven principles of HACCP
- principles of HACCP and their use to control food hazards
- pre-requisites of the application of HACCP
- practical application of HACCP and the team approach
- food hygiene training requirements for food businesses
- HACCP and food hygiene legislation
Assessment
There is an examination at the end of the course which is a 30 question multiple-choice paper with a 60% or more pass mark.
The course consists of tutor led sessions with focused discussion of theoretical perspectives as applied to the work place. Video materials and group activities are used as appropriate.
Entry Requirements
Participants on this course must be in possession of a current (within the preceding 5 years) Elementary Food Hygiene certificate recognised by REHIS.
Successful applicants may progress to the Intermediate HACCP Practices course.
