What is HACCP?
HACCP (pronounced HASSAP) stands for Hazard Analysis and Critical Control Points. HACCP is an industry-wide approved food safety system of food hazard analysis. HACCP is derived from the NASA space programme that in the 1960s approached the Pilsbury Corporation to develop a system which would ensure that the food for astronauts would not lead to food poisoning.
The HACCP system was adopted by the World Health Organisation and Food and Agriculture Organisation who developed food safety standards known as Codex Alimentarius. These standards have been incorporated into EU legislation under Directive 93/43 and as such are enforceable in Ireland.
From January 2006: Article 5 of Regulation (EC) No 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs requires all food business operators to put in place, implement and maintain a permanent procedure based on Hazard Analysis and Critical Control Point (HACCP) principles.
“Bright Health Safety and Training” have a number of HACCP training courses that can help you meet these legal requirements in an easy, affordable way.
HACCP Training Courses on 7th Sept and 28th Sept
Introduction to HACCP in the workplace
This 4 hour course introduces the 7 principles of HACCP and the practical methods to minimise food hazards.
Course content:
- What is HACCP
- Understanding the 7 principles of HACCP
- The Benefits of HACCP
- Practical methods to minimise food safety hazard
- The importance of a food safety management system
Who should attend:
This course will benefit employees who are not responsible for implementing a HACCP based food safety system but need to know what HACCP is about.
Assessment & Certification:
On completion of the course, the students undertake a written assessment. Students who are successful in the examination will be awarded a certificate of achievement in the HACCP system of Food Safety Management by Bright Health Safety and Training.
Participants:
Maximum of 15 participants.
Duration:
4 hours