The Level 1 HACCP Awareness Course

provides a comprehensive introduction for all staff in relation to the role they play in the HACCP System (taking temperatures and completing cleaning schedules), and why HACCP is so important. The course focuses on the role of workers in monitoring and recording HACCP data - and how this role affetcs the overall HACCP standards. The HACCP Level 1 Awareness course has being developed for those food workers/employees working in retail & catering who do not occupy a managerial or supervisory role and that are supervised in their day to day job role. This course is recommended as a top-up for all food workers who have previously undertaken a Basic Food Hygiene course which did not contain HACCP information. Valuable for awareness and understanding of HACCP systems within companies and to re-inforce the need for correct monitoring activities as set out in a company HACCP plan. Food handlers Cleaners Store personnel Receiving clerks Porters Waiters The aim of the qualification is to introduce the concept of HACCP and to develop an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety.

ContentsLesson 1:-

-contamination - food poisoning

zards -food allergens

Lesson 2:-

Pre-requisites - Outline legislation controlling food hygiene

-

equipment and suppliers.

an

This course is intended for those workers who have the day to day roles of carrying out the HACCP tasks. This could be:

Taking routine temperatures of fridges and cookers Receiving and delivering stocks Undertaking cleaning duties Recording data

Understanding of

The role of HACCP in reducing food safety risks How to identify and control hazards The importance of Prerequisites as a foundation of HACCP How to initiate a HACCP System and apply the 7 HACCP Principles The process of implementing HACCP in a food facility How to validate and verify HACCP is working

Level 2 HACCP - "The Fundamentals" Essential requirements for food industry and packaging operatives, and engineers.
This course provides all food handlers, operatives and engineers with a good basic knowledge of HACCP theory and practical application.

It is suitable for those working in food manufacturing, catering or retailing as well as food packaging or distribution.
The Level 2 Fundamentals of HACCP is designed for all persons employed in food and food related businesses who need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams. The course is easily adaptable to any sector of the food and related industries has been used in food manufacturing, food ingredients. food packaging, catering, food transport and distribution, animal feeding stuffs, healthcare products and non food products.

The course is intended for candidates already working in food manufacturing and those who are preparing to work in the industry
The Level 2 Award in HACCP for Manufacturing course is aimed at caterers and other food handlers. The course is intended for candidates already working in food manufacturing and those who are preparing to work in the industry.

- Owners, managers & sole proprietors - Food service managers Supervisors - Team leaders - Environmental Health Practitioners Entry Requirements Participants should preferably hold at least a level one hygiene qualification and have a good understanding of their industry. This qualification is Level 2 and introduces the concept of HACCP and to develops an understanding of and the ability to apply HACCP principles practically in food and food-related businesses in order to ensure effective food safety. This course is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams. Holders of this qualification will gain knowledge of the concept of HACCP and an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety. They will be able to explain the need for a Hazard Analysis system, state the principles and terminology relating to HACCP, and relate HACCP principles to practical situations.

Course Structure & Content Need for a Hazard Analysis System Systematic approach to food safety management Legal requirements for food and food related businesses Contribution of HACCP to a Due Diligence defence Need for and benefits of systems that control food safety Origins and reasons for HACCP Importance of HACCP training Principles and Terminology Condition of hazard analysis Identification of hazards Identification of critical control points (CCPs) Establishment of critical limits for CCPs Establishment of procedures for monitoring, corrective action and verification Establishment of appropriate documentation Definitions Relating to Practical Situations Preparation of HACCP Plan Team approach; obtaining expertise Policies, procedures and systems (eg: waste, pest etc) Product/process flow diagrams Documenting and recording HACCP plans HACCP problems / The Codex CCP Decision Tree Verification, maintenance and review Level 3 HACCP - 'Making it Work'- Foundation HACCP Course
(Level 3 Award in HACCP for Food Manufacturing)/caterers-

This Level 3 Award in HACCP is written to enable the trainee to understand the principles of HACCP and to transfer that knowledge to their own work environment. The Award will allow the trainee to be flexible, and aims to help the trainee to fully understand the principles of HACCP. In addition to this, the Award will also inform the trainee of the role of the supervisors, managers and owners when constructing a HACCP Plan. This course provides managers and key supervisors with an excellent grounding in HACCP principles and methodology. They will gain the understanding and awareness necessary to design and implement an effective HACCP system. Ideally all HACCP team members should complete this course before commencing a HACCP study.

For people working as

Hotel restaurant supervisors and managers. Senior staff responsible for producing meals in schools, hospitals, colleges and residential homes. Senior staff involved in contract catering. Head chefs and cooks Owners of restaurants, cafes, mobile units and other catering outlets. Supervisors and Managers in the Food Industry. Supervisors and managers in the retail ,catering and manufacturing industry. Senior staff who are responsible for the companies HACCP Plan. Those who are involved in the implementation of the HACCP procedures. Staff requiring a basic knowledge of HACCP, Suppliers of equipment, Contract cleaners, Suppliers of cleaning & sanitizing agents, Pest control operators Suppliers of packaging, Maintenance personnel .

Entry Requirements Participants should hold at least a Level 2 hygiene or food safety qualification and possess a good working knowledge of their industry sector. Course Structure & Content

The Importance of Food Safety Introduction to Food Safety Management and HACCP Essential hygiene procedures The Role and Benefits of HACCP Legal Obligations/ The legal requirement for HACCP Prerequisite programmes/ Scope of prerequisite programmes Policies, procedures, work instructions, Standard operation procedures,Personnel movement protocol. The Principles of HACCP/ The 12 steps to the implementation of HACCP Principles How to construct a Flow Diagram The Practical Application of HACCP Designing the Plan (including group exercises) The Team Approach Hazard Analysis Methodology Identification of Critical Control Points Monitoring Procedures

Implementation The Codex CCP Decision Tree The seven Codex Principles of HACCP Review of the HACCP Plan Management and mainenance of HACCP Approaches to Food Safety Management System in Catering.

Level 4 HACCP 'Taking it Further' (Advanced HACCP)

Food Safety & HACCP (Development and Implementation This course is ideal for HACCP Team Leaders, Technical Managers, Consultants and Enforcers. The Advanced HACCP course takes HACCP training to a new level and covers the longer term, and management issues of HACCP which are essential for the effective functioning of the system. With many of the major retailers now requiring their suppliers to ensure that managers and HACCP Team Leaders to have an Advanced HACCP qualification, this Level 4 course is ideal to ensure you meet these exacting standards.
This Level 4 Award in HACCP Management for Food Manufacturing is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail

Benefits and Limitations of HACCP Current Status of HACCP Legislative Aspects of HACCP HACCP Internationally Pre-requisite Programmes Planning and Designing an Effective HACCP System Securing Commitment Establishing and Leading a HACCP Team Managing the HACCP Project Effective Implementation and Potential Barriers Validating the HACCP Plan Verifying the HACCP System Verification Methods Maintaining & Updating the System

Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment.

The philosophy within Unilever is that quality and safety of products cannot be satisfactorily tested after manufacture. Unilever therefore adopt a policy of safety and quality through design, prevention and operational control. Consequently, by designing safety and quality into our materials, products and processes we can be assured the products meet our high standards.
For food safety the key foundation of this preventative approach is the Hazard Analysis Critical Control Point (HACCP) system. The HACCP system forms the basis of the product safety systems for all Unilever materials or products. For non-food materials and packaging materials Unilever expects companies to have a structured risk assessment process in place to identify and control manufacturing risks similar to the HACCP approach.

Unilever believes a Quality Assurance (QA) process is essential because it provides a framework for managing consumer safety and quality

PepsiCo is dedicated to producing the safest, highest-quality and best-tasting beverages and foods in every part of the world. Developing and maintaining robust food safety programs is how we assure safety for every package, every day in every market. PepsiCo has detailed internal programs and procedures for food safety. Below is a summary of our policies, programs and actions designed to keep our products safe and meeting high quality standards. PepsiCo has an excellent track record in delivering safe products this work is guided by the PepsiCo Food Safety Policy. PRINCIPLES

H. J. Heinz Company is one of the worlds premier food companies. As the original Pure Food Company, Heinz is a trusted leader in nutrition and wellness, dedicated to providing superior food products and to the sustainable health of people, the planet, and our Company. Heinz strives to follow the advice of its founder, To do a common thing uncommonly well brings success.
Quality and Food Safety

Food safety and quality must be managed as an integral part of the entire supply chain process. Heinz facilities and suppliers are required to comply with Heinz policies and with national and local laws regarding food safety. Each Heinz facility is required to implement a consistent quality risk management process focused on continuous improvement and prevention. Compliance with quality and food safety requirements and processes will be continuously measured and included as part of the annual business objectives and reviews. Systems to trace movement of ingredients, packaging, and products throughout the supply chain are critical components of the food safety system.

Has recently implemented in all its production centers a Food Safety Management System in compliance with the international ISO 22.000 standard. These systems are founded on a series of procedures and programs that allow us to control all our processes from the receipt of raw materials to the distribution of our products, assuring their safety and quality:

Pre-requisites program that guarantees a hygienic environment in the manufacturing plants and controls the cleaning and disinfection systems, the building, design and maintenance of the equipment and facilities. Hazard Analysis and Critical Control Points (HACCP). Identifies, evaluates and controls the hazards relevant to food safety through the establishment of process control systems whose objective is prevention. Process control.All the Cobega plants have their own analysis laboratories and modern online control equipment that guarantee, at all times, the parameters of food quality and safety during manufacturing and packaging. Traceability.Allows the tracking of any of our products at any time and the reconstruction of the manufacturing, packaging, storage and distribution conditions.More information Continous improvementAchieved through the implementation of a yearly internal and external audit program, a tracking system of non-conformities and correctional actions and the analysis of client and consumer complaints. Internal and external communication.Held between the different departments of Cobega; with the Coca-Cola Company, between all the elements of the food chain, down towards the competent administrations and the client and consumer.

Traceability
The traceability system implemented in Cobega allows us to track any of our products at all times and reconstruct the manufacturing, packaging, storage and distribution conditions, thanks to the coding system of all the products via:

The best before date (BBD) and the manufacturing batch.

The implementation of the EAN 128 Code in our warehouses, both for raw materials and finished products.

To guarantee the perfect operation of the system, Cobega executes a program of periodical traceability exercises, which allows us to always be prepared to manage any potential food crisis situation.