Introduction to HACCP for Food and Drink Producers
Cost: Free
Every company that manufactures food is required by law to have a working food safety management system.
This workshop on HACCP for producers will provide you with an overview of the Hazard Analysis and Critical Control Points management system, as well as teach you how to operate legally, safely, and effectively, as you understand what each significant stage in the HACCP implementation process comprises. It will include some practical, paper-based exercises to enable participants to apply their learning to real life scenarios.
This half day workshop will be held online.
Who Should Attend?
Any food or drink producers, big or small, that are in the position of creating and maintaining HACCP Plans
What will be covered?
- Definition of HACCP, definition of important phrases, advantages of HACCP, introduction to industry standards, and application of the law
- Cross-contamination, food preservation, toxins, viral contamination, and avoiding microbiological contamination
- Food poisoning, pathogenic bacteria, food spoiling, and ATP hygiene monitoring tests
- How cross-contamination, fraud, tampering, physical contamination, chemical contamination, allergic contamination, HACCP, food safety culture, and whistleblowing relate to contamination
- Prerequisite examples, effective prerequisites, assessment of prerequisites, approved suppliers, premises design principles, hand washing and personal hygiene, waste management, pest control and prevention, product recall, stock rotation, and food storage
- The fundamentals of HACCP, how to form a HACCP team, and an explanation of the ingredients and products
- The codex decision tree, hazard analysis, the seven HACCP principles, and key control point determination
Outcomes
An increased understanding of the process, the risks associated with non-conformance, and how to apply this within your food and drink manufacturing process.
Trainer: Richard Wigley
With a Bachelor’s in Food Science, Richard has been the Senior Technical Manager at the Forum for over 17 years. He is a certified IFST Registered Food Scientist and Auditor, BRC Internal Auditor, SALSA Auditor and Mentor and a USA/FDA approved expert. Richard is also qualified to Health and Safety NEBOSH Certificate & Level 4 in Sustainable Practices for Food Businesses.
