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HACCP Development, Implementation & Verification - FETAC Level 5 (Food Management Systems, including ISO 22000, BRC & Hygiene Packages) Two Day Training Course.

BACKGROUND

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, 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. HACCP System (as defined by the U.S. Food & Drugs Administration - F.D.A.). “The firms HACCP related activities including HACCP training, Pre-requisite Program and HACCP Plan.”

This model has effectively been updated by ISO 22000 with the introduction of the operational pre-requisite control concept. This training course will lead delegates through this HACCP System Model explaining the specific requirements. Relevant Irish Standards (IS340, IS341, IS342 & IS3219), the British Retail Consortium Standard 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 from this course for VETS on their CPD Scheme.

COURSE OBJECTIVES

On completion of the programme the delegate will:

•       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

•       Be able to participate in a HACCP team, co-ordinate the work of a HACCP team

•       Understand the elements and importance of an effective pre-requisite program

•       Be able to undertake a HACCP study and develop a HACCP plan

•       Be able to implement a HACCP plan and verify its effectiveness • Be able to evaluate the HACCP plans of other food businesses

WHO SHOULD ATTEND

•       General management who wish to acquire a broad knowledge of Food Safety issues

•       Quality Assurance / Technical and Production Personnel who have specific responsibilities for Food Safety as part of a HACCP Team

•       Catering Managers / Chefs who supervise food handlers

•       Retail fresh food managers

•       Engineering/Maintenance Personnel

•       Regulatory Personnel – Veterinary Inspector, Environmental Health Officer There are no specific Learner Entry Requirements for this programme.

COURSE PROGRAMME:

Total Contact hours = 16 hrs Workshop + 8 Hrs Assignment

DAY ONE

•       Course Introduction

•       Food Safety Legislation – 178/2002 852/2004, 853/2004

•       Codes of Practice – Irish Standards IS340 – Catering IS341 – Retail / Wholesale IS342/3219 – Food & Drinks Ind.

•       International Food Safety Standard ISO22000, BRC

•       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 Assessment / Review

FETAC CERTIFICATION

This course is certified by FETAC (Further Education and Training Awards Council). FETAC gives people the opportunity to gain recognition for learning in education or training centres, in the work place and in the community. The FETAC Assessment periods are January, May, August and November. FETAC issue certificates within approx. 2 months of each assessment period. FETAC ASSIGNMENT (Optional) This course will be run as a FETAC Certified course. Delegates who wish to achieve a FETAC component certificate must complete an assignment after the course. Candidates will be required to carry out one assignment that requires them to plan, implement and review a HACCP system including:

•       ability to analyse the hazards in their operation

•       understanding and application of concepts involved in the development of their HACCP plan • ability to implement a HACCP plan in their organisation

•       review and take corrective action The assignments will be given to the delegates at the end of the course and must be submitted two weeks following course completion. The assignment must be signed off by the Learner’s Manager before submission (where appropriate).

GRADING

Pass 50-64% Merit 65-79% Distinction 80-100%

COURSE PRESENTER

Industrial Management Systems IMS (est. 1996) is an elected member of the Royal Institute of Public Health and is a registered Training Centre with CIEH (Chartered Institute of Environmental Health). All IMS tutors hold extensive qualifications in Food Science, Microbiology, Quality Management Systems and Hygiene. They have also worked at many senior Technical, Operational and Quality levels within the Food and Meat industries in Ireland and the UK, gaining valuable hands on experience which they bring seamlessly into every training course. IMS have provided training courses to Food Manufacturing Companies, Government Agencies, Hospitals, Meat Processing Companies, Pharmaceutical & Retail Organisations. All tutors are IRCA Approved Registered Auditors with proven practical auditing experience. SQT is a FAS registered Training Organisation and all IMS tutors are also FAS registered and have specific qualifications in Training and Continuing Education.

Course Dates & Venues See above. Times 9.00am - 5.00pm Public Course Cost €625 (includes course documentation, lunch and refreshments) Rev 19

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