HACCP - intermediate for winemakers (level 3)
This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form
Benefits of attending
The course is designed to give HACCP team members a good understanding of the concept, principles and terminology of HACCP. This is achieved through a mix of tutor presentations, short exercises and a case study, with plenty of discussion. Experienced tutors provide tips on the practical approach to developing HACCP-based systems. This has the added benefit of attendees potentially developing HACCP strategies that are directly applicable in their winery. A previous knowledge of at least basic food safety is desirable.
Delegates have the opportunity to achieve a nationally recognised Intermediate Level (3) qualification in HACCP.
HACCP background, Codex principles, application, benefits
Role of prerequisite programmes in food safety management
Food safety hazard identification
Case study exercise
Optional Intermediate Level (3) examination
At the end of the course, based upon a given scenario, delegates will be able to:
Correctly explain the legal requirements for HACCP
Correctly explain the role of the prerequisite programmes in food safety management
Draw an accurate process flow diagram
List at least 5 chemical, physical and biological food safety hazards based upon a given scenario
Correctly explain the Codex HACCP terminology
Apply all the elements of the Codex HACCP principles, including the preparatory stages.
Gary Freeman – Event Director
This course can be customised and is available in house
For further information, to check availability or to enquire about further options such as delivery of the course via webex please contact us on +44 (0)1737 824244 or e-mail: firstname.lastname@example.org