HACCP
(Hazard Analysis Critical Control Points)
If only it could be
made simple! Its something we hear all of the time. HACCP tends to create
chaos and panic among some food businesses and that’s without the new
legislation that came into force on January 1st 2006.
The legislation
requires: "the introduction of food safety management procedures based
on the application of Hazard Analysis and Critical Control Points (HACCP)
principles. The application of HACCP-based principles in food
manufacturing and preparation is widely regarded throughout the EU and in
most developed countries as crucial to the management of food safety and,
in turn, consumer protection."
Help
all
Clients
create
Procedures
To help you comply with
this legislation, calm the chaos and put paid to the panic TBDS can
run a series of workshops which will not only help you understand the
importance and principles of HACCP, but will go over in detail the stages
involved in the implementation of HACCP, as well as providing you with the
knowledge and tools to put your own food safety management procedures and
system in place.
The workshops are
run in 2 morning sessions over two weeks and will require homework to be
completed between the workshops.
The two workshops
will cover the following:
* Prerequisite
Programmes * Hazards
* Codex implementation
of HACCP * Legal Requirements and
HACCP principles
* Critical control
points and * Control Measures
critical
limits * Monitoring
* Corrective
action * Verification and documentation
Who should attend?
The workshops are for anyone who is in a position of responsibility
within a food business – especially managers, heads of department and
supervisors.
Next courses:
T.B.A.
£95 per delegate and includes teas, coffees, HACCP handbook, checklists
and certificate.
To book the HACCP
workshops please contact Jean on 01786 818880 or email
haccp@tbds.co.uk
© TBDS 2005 |
