HACCP and simplified HACCP courses (Codex Alimentarius)

Principles, Self-Contest and HACCP Simplified Manual
 

The HACCP course aims to provide food business operators with basic knowledge on the principles of the self-control system, management of mandatory documentation and correct application of Codex Alimentarius procedures. 
During the training course will be shown how to develop a simplified HACCP Manual, particularly useful for small businesses and catering activities. The concepts of hazard analysis, critical control point (CCP) identification and monitoring activities necessary to ensure food safety will also be developed.

Content of the course

• Introduction to HACCP;
• Standards and principles of the Codex Alimentarius;
• Pre-requisite programmes (PRPs) and good hygiene practices;
• Hazard analysis and risk assessment;
• Identification of critical control points (CCP);
• Development and management of the HACCP Plan;
• Drafting of the simplified HACCP Manual.
   

Recipients

The HACCP online and in-class course is aimed at:

• Food handlers in restaurants, bars and dispensing activities;
• Technical and operational staff of agri-food companies;
• Quality managers and internal figures involved in self-control systems.

It is ideal for those who need to upgrade or acquire operational skills to work in the food industry in accordance with current regulations.
 

Practical information

Duration: 3 hours

Certificate: Yes

Virtual classroom: Yes

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