Learning Outcomes:
Upon successful completion of this course, participants will:
- Understand the fundamental principles of HACCP and its importance in ensuring food safety.
- Identify potential hazards in the food manufacturing process and establish critical control points.
- Develop effective monitoring, verification, and documentation procedures for HACCP systems.
- Gain insights into the legal and regulatory framework surrounding HACCP in food manufacturing.
- Acquire the skills to implement, maintain, and continually improve a HACCP system.
Scope:
The Highfield Level 3 Award in HACCP for Food Manufacturing is designed for professionals and individuals involved in the food manufacturing industry. This course covers a broad spectrum of topics, ranging from hazard analysis to the establishment of critical control points, providing participants with a comprehensive understanding of HACCP principles and their practical application in food manufacturing settings. This International certificate is mandatory to work in UAE.
Learning Model:
The course employs a dynamic learning model, utilizing a mix of lectures, interactive discussions, practical demonstrations, and individual activities. This diverse approach ensures participants gain a well-rounded understanding of food safety principles.
Assessment:
Participants will undergo an assessment, which include multiple-choice questions to evaluate their comprehension.
Course Content:
- Introduction to HACCP:
- Definition and principles of HACCP
- Historical perspective and evolution
- Significance of HACCP in food safety
- Hazard Analysis:
- Identification of biological, chemical, and physical hazards
- Assessing the severity and likelihood of hazards
- Determining risk levels
- Critical Control Points (CCPs):
- Definition and selection criteria
- Establishing CCPs in the food manufacturing process
- Monitoring and control measures at CCPs
- Monitoring and Verification:
- Developing effective monitoring procedures
- Verification activities to ensure HACCP system effectiveness
- Record-keeping and documentation
- Legal and Regulatory Aspects:
- Overview of relevant food safety legislation
- Compliance requirements for HACCP in food manufacturing
- Regulatory agencies and their roles
- Implementation and Continuous Improvement:
- Strategies for successful HACCP implementation
- Continuous improvement and adaptation of HACCP systems
- Case studies and practical applications