HACCP Level 3 Copy - Learn With Intellelearn

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HACCP Level 3This HACCP Level 3 (Hazard Analysis Critical Control Point)course is essential for all managers, supervisors and businessowners within all areas of the food sector if you want to keepyour customers and your business safe.www.intellelearn.comTel: 0330 0417268info@intellelearn.com

IntroductionThis HACCP Level 3 course is designed for senior workers within the food sector,wishing to manage the HACCP food safety management system.This course is also ideal for people running their own business and wanting to operatelegally and safely.The course will take you through the essential steps of the HACCP planning process.By the end of this course, you will understand how to identify food safety hazards,select relevant control measures and ensure the HACCP system continues to operateefficiently and effectively.Learning Aims of the CourseBy the end of this HACCP course, you will: Explain the importance of HACCPsystems and the background of foodsafety management Understand the legal requirements ofHACCP and food safety managementsystems that can be chosen Develop the essential hygieneprerequisites as foundations foreffective HACCP Recite the seven principles of HACCP Understand the importance of havingeffective prerequisite programmes inplace Explain the different approaches to theuse of HACCP Understand the significance of criticallimits and corrective action and knowwhy these need to be carefullymonitored02 Learn how to validate and verify theHACCP plan and understand theimportance of keeping documentation Develop a HACCP plana. Carry out hazard analysis anddefining control measuresb. Identify critical control points(CCPs)c. Control CCPs - limits, monitoringand corrective action Manage a HACCP plana. Application, implementation,verification and maintenance ofHACCPb. Roles, resources, communication,training and developmentc. Challenging HACCP effectivenessThe course is divided into seven easy tofollow modules includes a multiple-choicetest at the end.Intellelearn HACCP Level 3

ModulesModule 1- Introducing HACCP andHazardsModule 2- Benefits,Consequences and PrerequisitesWhat is HACCP-Breaking the Chain- The Hazard Analysis and CriticalControl Point System (HACCP) is aWorld Health Organisation (WHO)promoted food safety managementsystem. The benefits of having a HACCPsystem HACCP systems ensure that controlsand resources are implemented at thepoints critical to food safety.Prerequisite Programme Requirements-Food Safety Management Causes of foodborne illness Possible consequences of not havingHACCP The essentials Prerequisite programmes for HACCP Benefits, consequences andprerequisites Food safety hazards Reducing hazards at the design stageAllergen Rules-Module 3- What Do I Need toKnow and Do? Key responsibilitiesThe Role of Employers and Employees- Allergenic ingredients Training requirements Different scenarios The law relating to HACCPHACCP and the Law- HACCP at the heart of food safety Review the key elements of regulationin Article 5 and Annex IIFlexibility and HACCP- What do HACCP laws mean inpractice HACCP around the world EU and Food Standards Agency(FSA) guidance makes it clear thatArticle 5 doesn't require all foodbusinesses to implement a Codexbased HACCP system. That means that specific, small,lower-risk food businesses are onlyrequired to comply with the law viaacceptable hygiene practices.FSA Food Safety Management Systems03Intellelearn HACCP Level 3

ModulesModule 4- Approaches to HACCP SFBB criticisms SFBB ApplicationHACCP Application Models Implementation Steps: Codex HACCP Applying Codex HACCP to Productsand Processes Does Codex HACCP Work inCatering?Assured Safe Catering How Did Assured Safe Catering (ASC)Work? Why Did ASC Fail?Safer Food, Better Business (SFBB) Safer Food, Better Business (SFBB)has been developed by the UK FoodStandards Agency (FSA) with smallercatering businesses in mind.04Safe Catering (Northern Ireland) Safe Catering DetailsCookSafe Model (Scotland) CookSafe ProcessUS Food and Drugs Administration (FDA)Managing Food Safely (MFS) Model Applying the MFS Model MFS Model StepsModule 5 - Implementing CodexHACCPHACCP 7 Key Principles Developing a HACCP SystemIntellelearn HACCP Level 3

ModulesModule 6 - The 12 Practical Stepsto Implementing HACCP1. Assemble and Train the HACCP Teama. Team responsibilitiesb. Defining reference and scope2. Describe the Products or Processesa. Product descriptionb. Grouping of productsModule 7 - Managing HACCPImplementing a HACCP System Essential Maintenance Who needs to know?Managing a Food Safety System3. Identify intended use4. Construct a Flow Diagram5. Validate the Flow Diagram6. Conducting a Hazard Analysis(Principle 1)a. Examples of Physical and ChemicalHazardsb. Allergenic Hazards and Controlsc. Your Responsibility as a Businessd. HACCP Control Chartse. Control Measures7. Determine the Critical Control Points(CCPs) (Principle 2)8. Establish Critical Limits for Each CCP(Principle 3)9. Monitoring of Control Measures atEach CCP (Principle 4)10. Establish Corrective Actions(Principle 5)a. Recalls11. Establish Verification Procedures(Principle 6)a. HACCP Review12. Establish Documentation andRecordkeeping (Principle 7)a. Documentation and RecordsFailures in Implementing HACCPModule04Intellelearn HACCP Level 3

www.intellelearn.comTel: 0330 0417268paul@intellelearn.comCopyright Intellelearn All rights reserved.

02 Intellelearn HACCP Level 3 Introduction This HACCP Level 3 course is designed for senior workers within the food sector, wishing to manage the HACCP food safety management system. This course is also ideal for people running thei

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