This training course provides an understanding of HACCP principles in order to implement them within your business (commercial or collective catering, food trades, or the agri-food industry) to ensure the safety of the food products you use or produce.
This training is adaptable for small businesses for which HACCP principles are applicable with a degree of flexibility in accordance with Regulation (EC) No. 852/2004. In such cases, a simplified procedure based on HACCP principles can be implemented by relying on hygiene prerequisites, which are the three main pillars forming the basis of the hygiene system: infrastructure, personnel hygiene, and production.
Enables participants to understand the general principles and requirements of food legislation, as well as the established procedures related to food safety.
Enables participants to implement HACCP principles within their activity.
Enables participants to have the necessary documentation to control hazards at critical points and respond to legal control bodies.
Enables participants to acquire the necessary skills to organize and manage activities under hygienic conditions compliant with regulatory requirements and customer satisfaction.
1. Review of the national and community regulatory framework
2. Hazard Analysis
3. The work environment / Infrastructure
4. Raw materials / Products used
5. Implementation of products / Raw materials
6. Personnel
7. Labeling and consumer information
8. Traceability of foodstuffs and management of non-conformities
9. Controls and associated documentation
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