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theresa1

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Posted 22 September 2014 - 08:25 PM

hi all 

could anyone help with some training materials associated with haccp? my aim is to try and make haccp understood on a basic level. my world is catering and small food (artisan )production i am a food safety/hygiene trainerand run courses at a few different levels.. i understand that most of you are involved in food manufacuring and Q.C butmaybe someone has something they wouldnt mind taking the time to share 

 thanks 

Theresa



Slab

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Posted 22 September 2014 - 08:49 PM

Hi, Theresa;

 

What specific industry hazards are you contending with (seafood, dairy, smoked, MAP, pasteurized, all inclusive)?  There are tons of material available on the internet. Codex Alimentarius is a great resource as are many universities that have cooperative extensions with regulatory food safety bodies. 

 

The Concepts of HACCP are wonderfully simple to learn with little effort (of course as long as effort is applied). There are even many channels on YouTube dedicated to this purpose, but weeding out the misinformation rubbish takes some experience on the trainers behalf! :biggrin: 

 

 

 


Food Safety News  Marine Stewardship Council

 

"Some people freak out when they see small vertebra in their pasta" ~ Chef John


theresa1

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Posted 23 September 2014 - 08:57 AM

thanks ....i have of course studied codex, youtube , etc ...just to clarify .i train a number of people with learning difficulties. and also a large number of people who have never worked in the industry .(employment skills)....so i just thought somone might be able to recommend something practical,simple and maybe ..dare i say ..a little fun :)

 

btw ...is the last  presentation from the webinair available for download ..i cant see it anywhere?

 

thanks  



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Posted 23 September 2014 - 12:12 PM

Theresa,

If you take a moment and look down the right side of the web page, you will see the webinars from earlier this month. Beneath the Sponsor Message, the Upcoming Webinars, past the Foood Safety Jobs, there is a section called Latest Files. All the webinars from that day are there.

As for the training, if you are working with catering I would focus on NOT mixing raw and cooked ingredients, hand washing and reusing utensils.
Good Luck!


-Setanta         

 

 

 


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PetBone

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Posted 23 September 2014 - 02:01 PM

We use a program called Alchemy for HACCP training.



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Mike Green

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Posted 23 September 2014 - 06:29 PM

hi all 

could anyone help with some training materials associated with haccp? my aim is to try and make haccp understood on a basic level. my world is catering and small food (artisan )production i am a food safety/hygiene trainerand run courses at a few different levels.. i understand that most of you are involved in food manufacuring and Q.C butmaybe someone has something they wouldnt mind taking the time to share 

 thanks 

Theresa

Hi Theresa

 

I have to admit that I'm struggling a bit to understand why your two groups mentioned need specific haccp training?-especially the learners with learning disabilities?

 

I would be sticking to the very basics (perhaps using as guidance the attached from FSA of Ireland)

 

-TBH at this level (& in a catering environment) I wouldn't even be mentioning haccp

 

I have worked with many groups of adults with learning disabilities over the  years- and have found that they get very little from 'classroom learning'- the best way to teach them basic food safety IMO is to make it a series of practical exercises in the kitchen- for example

 

Hand-washing

Cleaning

Food Storage

Cross contamination 

 

We break it down into 2 hr sessions once a week-and they pick it up really well (infact they picked up effective handwashing quicker & easier than a certain group of production managers-who shall remian nameless-lol)

 

(6 or 7 young adults with Down Syndrome doing pratical activities in a kitchen-automatically makes whatever you are doing fun (they are my favourite sessions to deliver!)

 

Kind Regards

Mike

Attached Files


I may sound like a complete idiot...but actually there are a couple of bits missing

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theresa1

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Posted 23 September 2014 - 07:53 PM

thanks very much mike ...as a chef i automatically turn to practical training to get the point across.i have founf this really effective with some groups ..my main problem is with groups that are sponsored (government initiatives)to get employment skills ..kitchens are not available ..just a classroom environment,they vary greatly in ability but i am obliged to cover HACCP,,,,your point of keeping it to 2hr sessions is greatly appreciate as attention span can be short ,,,very short ,,,thanks again  :spoton:



Natasham

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Posted 25 September 2014 - 08:52 AM

Hi Theresa,

 

Would presentations like the attached(with some adjustements by yourself) help ? What I do with the presentations I use is enrich them through various sources (i.e. codex alimentarius, legislative requirements, GMPs codes etc) adjust them for the group of people I need to train each time, include photos of our actual production area (do's and dont's).

Regards,

Natasha 

 

Attached Files



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Tomato Country Girl

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Posted 25 September 2014 - 02:12 PM

I show a HACCP video by Silliker, as part of our HACCP training, If you are obligated to cover HACCP this may be a good tool for you.  Best of Luck.



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