The purpose of this course is to establish the role of the Food Safety Team and its members in the food safety processes within the workplace and to provide the delegates with the practical knowledge of the fundamentals of good practice and safe food handling and provide a detailed look at the core concepts of food hygiene.
The aim of this course is to ensure that products are consistently produced and controlled according to quality standards in compliance with basic food safety practices and regulation 638:
- What are GMPs & PRPs?
- Quality Management System
- Personnel Practices
- Cleaning and Sanitation
- Pest Control and Vermin Control
- Construction and Maintenance
- Production and Process Control
- Policies and Procedures
- References
- Legislation
Formative assessment
Various activities will be completed.
Summative assessment
An examination will be completed at the end of the course.
Course outline
- Demonstrate an understanding of food safety in a manufacturing environment.
- Understand Prerequisite Programmes (PRPs)
- Apply corrective procedures based on an understanding of food safety hazards.
- Demonstrate an understanding of good manufacturing practices in a food-handling environment.
- Understand the control of pests and waste materials as part of a food safety system.
- Effectively apply the requirements of Hazard Analysis Critical Control Point (HACCP).
- Develop the documents and records associated with the HACCP process.
- Understand the infrastructure needed to implement the determined control requirements.
- Implement the management systems, including Good Manufacturing Practice (GMP), in relation to industrial food hygiene and product safety.
