HACCP, Food business manager

Advanced course for food business owners and managers. Provides the skills to draw up, implement and update the HACCP self-monitoring plan in line with Regulation (EC) 852/2004 and current regional rules.

Duration

16 hours

Delivery mode

Blended (classroom + e-learning)

Target audience

Owners and managers of food businesses who are responsible for the HACCP self-monitoring plan.

Regulatory reference: Regulation (EC) 852/2004 and regional rules

Programme

Module 1, Food hygiene and safety fundamentals (3 hours)

European and national legal framework: Regulation (EC) 852/2004, Legislative Decree 193/2007, regional rules
General principles of food hygiene: biological, chemical and physical contamination
Food microbiology: the main pathogens (Salmonella, Listeria, E. coli, Campylobacter)
Factors affecting microbial growth: temperature, pH, water activity
Duties of the food business manager and the penalty regime

Module 2, The HACCP method: the 7 Codex Alimentarius principles (5 hours)

Principle 1, Hazard analysis: identification, assessment and control measures
Principle 2, Identifying the critical control points (CCPs)
Principle 3, Setting the critical limits for each CCP
Principle 4, Defining the monitoring system
Principle 5, Corrective action in the event of a deviation from the critical limit
Principle 6, Verification procedures for the HACCP plan
Principle 7, Documentation and records

Module 3, Prerequisites and good manufacturing practice (4 hours)

Prerequisite programmes (PRPs): cleaning and sanitising, pest control, waste management
Good hygiene practice (GHP) and good manufacturing practice (GMP)
Training of food handling staff: obligations and documentation
Food traceability and tracking: Regulation (EC) 178/2002
Managing non-conformities, complaints and product withdrawals

Module 4, Drawing up and updating the HACCP plan (4 hours)

Structure of the self-monitoring manual: contents, process sheets, flow diagrams
Guided exercise: drawing up a flow diagram and identifying the CCPs for a typical process
Updating the plan when the process, the premises or the products change
Preparing for inspection by the competent authority (ASL/AUSL): documentation to keep available
Final check and learning test

Objectives

Give food business managers the skills to draw up the HACCP self-monitoring plan on their own according to the 7 Codex Alimentarius principles, implement the prerequisite programmes, manage the mandatory documentation and keep the system up to date over time, in line with Regulation (EC) 852/2004 and the applicable regional rules.