SHEilds Ltd. for all your Safety, Health and Environmental needs. Telephone 01482 806805

Home

About Us

Training & Consultancy

C.I.E.H. HACCP In Practice Certificate

Hazard Analysis Critical Control Points (HACCP) techniques are most applicable to: manufacturing processes food operations on a large scales or, operations of a repetitive, consistent product - Training will also be useful to many other food businesses who may be able to apply many of the HACCP principles to a greater or lesser extent

The purpose of the HACCP in Practice programme is to enable food industry personnel to use the HACCP system to analyse their food business and systematically control the risks to food safety.

Objectives:- On completion of the programme the trainee will:

a) be familiar with the stages and common terms involved in HACCP.
b) be able to: (i) co-ordinate the work of the HACCP team (ii) undertake a HACCP study and develop a HACCP plan (iii) implement a HACCP plan and verify its effectiveness (iv) evaluate the HACCP plans of other food businesses (e.g. food suppliers).
(i) co-ordinate the work of the HACCP team
(ii) undertake a HACCP study and develop a HACCP plan
(iii) implement a HACCP plan and verify its effectiveness
(iv) evaluate the HACCP plans of other food businesses (e.g. food suppliers).
c) understand the ways in which HACCP and Quality Management Systems such as ISO 9000 can be used to complement each other.

Designed For: Owners and managers of food businesses, Team leaders and supervisors, Trainers and for personnel working in the food industry where there is a need to apply HACCP. Teaching Time: 10-14 hours.

Exam Format:

Assessed by a post course assignment, in two parts:

Part 1 - The HACCP study outline, which is completed at the end of the training programme in ‘examination’ conditions and is part of the 12 hours

Part 2 - The HACCP plan itself which is completed by the trainee within 6 weeks of the conclusion of the training programme

The study should be based on a food product and processes taken from the trainee’s workplace. Where trainees are not currently employed in a food business the HACCP study must be selected, with the tutors assistance, from a real food process to which the trainee will have suitable access. Marks are recorded on the Candidate Assessment Record.