Vinaora Nivo SliderVinaora Nivo SliderVinaora Nivo SliderVinaora Nivo SliderVinaora Nivo SliderVinaora Nivo SliderVinaora Nivo Slider

Module Nr. 01:

Understand the importance of HACCP based food safety management procedures


The HACCP approach to food safety management procedures in a manufacturing / catering environment e.g.

• Overview of HACCP and background
• Advantages and benefits of HACCP systems
• The 7 HACCP principles
• HACCP terminology and definitions (as stated in CODEX Alimentarius)
• Importance of HACCP being relevant to a specific operation
• Outline of different HACCP based systems (including CODEX and ISO 22000)


Legislation relating to HACCP e.g.

• Main provisions of relevant legislation regarding HACCP
• Outline of relevant codes of practice and industry guides


Module Nr. 02:

Understand how to manage the implementation of HACCP based food safety management procedures in a catering environment


The allocation of resources, roles and responsibilities e.g.

• Resources required for design, development, implementation and maintenance of the HACCP study
• Importance of development and maintenance of supporting resources such as:

o food safety policy
o prerequisites
o supplier specifications and information
o document development and resources required for their development


The development requirements of the HACCP team e.g.

• Composition of the HACCP team
• Identification of relevant team members from within the workforce
• Identification of areas where knowledge or experience is lacking and identification of relevant external expertise, where necessary, and use of ad hoc team members
• Knowledge, experience and competence required by a HACCP team
• Allocation of roles such as:

o Team roles and responsibilities
o Levels of authority within a team


The importance of effective communication e.g.

• The need for communication to both senior management and the workforce with regards to:

o Importance of a HACCP study
o Commitment to food safety
o Procedures
o Standards
o Roles and responsibilities of staff and management
o Reporting procedures and methods

• Methods of communicating food safety management systems and procedures to the workforce, for example:

o Posters
o Workshops
o Team briefs
o Manuals
o Training
o Newsletters
o Meetings

• Methods of implementing the HACCP system within a food business


Staff training needs e.g.

• Roles and responsibilities of those training both members of the HACCP team and
• those implementing and following the HACCP system
• Any legal requirement for HACCP training
• Identification of training needs through training needs/skills gap analysis
• Identification of training required for different levels of staff and for different job
• roles, including staff involved in monitoring or taking corrective action
• Identification of general content of HACCP awareness training
• Training methods and completion of training records


Module Nr. 03:

Understand how to develop HACCP based food safety management procedures for a catering environment


The prerequisites for HACCP required in a catering environment e.g.

• Reasons for and the importance of developing effective prerequisite programmes
• The importance of developing policies prior to the implementation of HACCP
• Examples of prerequisites that should be developed
• Validation and verification of prerequisite programmes


Food production processes including multi-site and interrupted catering systems e.g.

• Importance of understanding production processes and procedures when developing HACCP studies
• Reasons for describing products and procedures effectively within a HACCP study – including any preservatives used
• Importance of acquiring supplier and food chain information
• Transporting, receiving, storing, processing, packaging and distribution of intermediate and final products
• Intended use of end products
• Identification of at risk groups and potential for bacterial contamination/multiplication


Process flow diagrams e.g.

• Terms of reference/purpose, scope
• Considerations regarding start and end of flow
• Impact of preceding and subsequent steps to the operation
• Producing a flow diagram
• On-site confirmation of the flow diagram

Hazards and risks in the process e.g.

• Purpose of Hazard Analysis
• Microbiological, physical, chemical and allergenic hazards and examples of each type of hazard
• Assessing hazards associated with different food processes
• Methods of identifying hazards and information required
• Internal and external sources of advice, information and support with regards to identification of hazards and validation of suitability of the advice, information and support received
• Identification of hazards and controls at each step in the process
• Methods of hazard analysis and determining significance of hazards
• Importance of risk assessment and methods of determining the risk, severity of hazards and significance of hazards
• Identification of critical control points and use of decision trees at each step in a process
• Assessment of suitability of control measures at each stage in a process


Critical control points, critical limits and corrective actions e.g.

• Methods to determine critical limits and parameters commonly used when
• determining critical limits e.g.

o Time
o Temperature
o pH
o Water

• Benefits and use of target levels and tolerances
• Sources of information available for critical limits
• Examples of critical limits for critical control points throughout a process
• Implications to consumers of exceeding critical limits
• Development of monitoring systems to include method, frequency and responsibilities
• Importance of monitoring and implications of ineffective monitoring to both the business and consumers
• Requirement for corrective action
• Identification of when corrective actions may or will be required
• Types of corrective actions and examples of corrective actions throughout a process
• Importance of regaining control; need for action plans for restoring control and responsibilities for implementing corrective actions; importance of monitoring once control is restored
• Treatment of a potentially affected product
• Importance of effective record keeping and reporting procedures
• Verification of corrective actions
• Internal and external sources of advice, information and support with regards to determination of suitable critical control points, critical limits and corrective actions; validation of suitability of the advice, information and support received


Module Nr. 04:

Understand how to evaluate HACCP based food safety management procedures in a catering environment


Verification and review of procedures e.g.

• The importance of verification and validation of HACCP systems
• Identification of steps in the HACCP system which require verification
• Verification and validation methods which may be applied throughout a process
• Internal and external sources of advice, information and support with regards to verification and validation; validation of suitability of the advice, information and support received
• Role of audit and inspection in verification and validation
• HACCP verification plans and reports
• Requirement for review of HACCP systems


Documentation and record keeping procedures

• The importance of documentation and records and other associated documents through the food chain
• Examples of HACCP documentation and records throughout a process
• Storage of HACCP records