'About Food Safe\'s HACCP Training Hi and welcome to this Food Safe video about our HACCP Master Class training programmes. To begin with, what is HACCP all about? HACCP for hazard, analysis, critical, control, point. Its origins lie in the early NASA space programme where the methodology was refined to proactively protect astronaut food. It proved so successful that, since then, a HACCP based methodology has grown to become the global standard for food safety management. So, who will benefit from our HACCP training? Operators, supervisors, quality coordinators, supply chain and warehouse teams, engineers, managers, business owners, suppliers to food companies, contractors, chefs, students and trainees looking to further food safety knowledge will benefit from our HACCP training. Our trainees come from a range of sectors including seafood, meat, dairy, processing, produce, horticulture, manufacturing, packaging, warehousing, hospitality, supermarkets and retail food companies. Are there different levels of HACCP training? Yes, we offer trainees a range of programmes to choose from, starting from basic introduction to HACCP, through to levels 3, 4 and 5 for developers, implementers and reviewers of HACCP applications. Take a look at our page online to choose the right option for you. We explain “what” the different groups of food safety hazards are, introducing foreign matter, chemicals, allergens and microbiology hazards, in simple terms. We provide multi sector expertise from farms where chemicals are the focus in a HACCP application, all the way through to fork, when food is consumed. The focus here is storage and retail service controls, where temperature regulation is important to minimize microbiological growth in perishable food! We review a range of simple good manufacturing practice controls such as hand washing, personal hygiene, red line procedures as well as more complex critical control points such as, pH, and time and temperature combinations linked to product density, flow-rates and viscosity. We explain “when and how” loss of control is managed and why corrective action is at least a three-step process, including restoration of control, disposal and prevention of re-occurrence. We introduce you to crisis management techniques such as: preventative actions, problem solving, root-cause-analysis, minimising risks from confirmation bias, and how to implement the latest human factors learning from the aviation sector into the food processing environment. This understanding helps trainees cope with risk from non-conformances and how to mange the process more effectively. On successful achievement, trainees earn a HACCP training certificate at the end of our programmes in addition to a tool-kit of useful, ready-to-apply skills. The global food brands we work with, often ask us if our HACCP training is globally standardized for application around the world? Absolutely! Food Safe’s training is based on the globally recognized, Codex Alimentarius methodology used by countries around the world. To simplify this learning and standardization process, we visually hand-walk trainees though the principles of HAACP and the Codex Alimentarius steps with contextual examples.'
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