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
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
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!)