HACCP for Supervisors and Managers

Learn all about the seven HACCP principles, determine critical control points for hazards and much more in this RoSPA Assured online training course. Designed for supervisors, managers, head chefs, team leaders and business owners this course describes the HACCP approach for food safety procedures and how to evaluate them. Earn an instant digital certificate and be HACCP compliant with Virtual College today.

HACCP for Supervisors and Managers course

Course Overview

Format

Intermediate
2-3 Study Hours
Online Study
Self-Printed Certificate

Accreditation

2-3 CPD Hours
RoSPA Assured

Course description

The aim of this training is to develop an understanding of HACCP-based food safety management, and how it is best implemented and maintained in a food business or organisation.

Food safety systems are an integral part of any business operating within the food industry, and must be overseen by a manager or supervisor to ensure all procedures are put in place and followed by staff. Businesses may use a system designed to meet their needs, but EU law requires that all food safety systems are based on the HACCP guidelines and so it is important that food staff understand them.

HACCP stands for Hazard Analysis and Critical Control Points, and is a seven-principle system designed to assess and address potential hazards in food industry workplaces. Employers must take responsibility to ensure senior staff are trained in HACCP principles and can reassure other staff members by providing guidance and instructions in line with your internal HACCP plan.

Our HACCP for Supervisors and Managers training course will help senior members of staff gain a detail understanding of key HACCP guidelines by teaching and sharing the information in a simple, engaging and comprehensive manner. By the end of the course, the learner will be able to advocate HACCP principles within your organisation and ensure all methodologies are being followed at your workplace.

As they work through our course, learners will learn about all aspects of HACCP. They will be able to explain the need for a food safety system based on HACCP; how the HACCP principles are used to create a food safety system; how HACCP is applied to the type of food business you work in, and why procedures and documentation are needed to consistently produce safe food.

What does this HACCP for Supervisors and Managers training course cover?

The aim of this training is to develop an understanding of HACCP-based food safety management, and how it is best implemented and maintained in a food business or organisation.

Module	What it includes
An Introduction to HACCP	An introduction to food safety management and find out why we need HACCP.
Prerequisite Programmes	What prerequisite programmes are, where you can get more information on them and the areas they cover.
Approaches to HACCP	An introduction to selected HACCP application models such as; Codex HACCP and its 7 principles of HACCP, product and process led HACCP
How to Develop a HACCP Plan	How to create a HACCP plan using the Codex logical sequence for the application of HACCP principles.

Accreditation

This course is RoSPA Assured and the certificate and their logo is displayed on the certificate which is awarded upon successful completion of the training.

Virtual College are a RoSPA Assured training provider
RoSPA have assured our HACCP for Supervisors and Managers course
Our price includes a RoSPA Assured Certificate
RoSPA approved quality assurance of our online delivery processes and learner support systems
Self-printed RoSPA Assured Certificate

Duration

Approximately 2 - 3 hours. The length of time taken depends entirely on how quickly you can study and absorb the material. You can proceed as quickly or slowly as you like.

Target Audience

This module is aimed at those responsible for assisting in the development and maintenance of a HACCP system/team. It is also suitable for business owners/managers. This covers the catering, retail and manufacturing industries.

Entry Requirements

There are no specific entry requirements for this course.

You will learn

Outline the need for and importance of HACCP-based food safety management systems

Describe the HACCP approach to food safety procedures

Review the legislation relating to HACCP

Describe the importance of prerequisite programmes and what they should contain

Explain and evaluate the five preliminary steps in the logical application of HACCP

Identify hazards and risks in a food preparation or production process

Determine critical control points (CCPs) for significant hazards and establish critical limits

Describe the procedures required for monitoring CCPs and the corrective action procedures when CCPs fail

Evaluate HACCP based procedures through documentation and record keeping procedures

Outline the review and verification requirements for HACCP-based systems

Who is it for?

Roles including:

Those responsible for assisting in the development and maintenance of a HACCP system/team, such as business owners and managers

Suitable across all industries and sectors including manufacturing, catering, retail, packaging and distributions

It's also suitable for those owning, or managing, smaller food businesses and will provide knowledge and understanding of what is required in the implementation of a food safety management system based on HACCP

Overall, it will ensure you gain the necessary understanding of food safety systems and how to implement them, all the while ensuring your business is compliant with Regulation 852/2004, Article 5 and that you are producing food that is safe

It also demonstrates that your organisation is dedicated to educating its staff by delivering first class food safety training in line with the HACCP guidelines without the need for off-site learning or disruptive classroom sessions

Suitable for Head Chefs and those managing or supervising others handling food