Every company that manufactures food is required by law to have a working food safety management system. This webinar on HACCP for producers will provide you with an overview of the Hazard Analysis and Critical Control Points management system, as well as teach you how to operate legally, safely, and effectively, as you understand what each significant stage in the HACCP implementation process comprises.
This webinar is open to Leicester city businesses.
For further support within this area you may wish to book onto our half day workshop which will be held at Southglade Food Park, you will be able to bring with you examples of your work for analysis also.
Who Should Attend?
Any food or drink producers, big or small, that are in the position of creating and maintaining HACCP Plans
What Will Be Covered?
- Definition of HACCP, definition of important phrases, advantages of HACCP, introduction to industry standards, and application of the law
- Cross-contamination, food preservation, toxins, viral contamination, and avoiding microbiological contamination
- Food poisoning, pathogenic bacteria, food spoiling, and ATP hygiene monitoring tests
- How cross-contamination, fraud, tampering, physical contamination, chemical contamination, allergic contamination, HACCP, food safety culture, and whistleblowing relate to contamination
- Prerequisite examples, effective prerequisites, assessment of prerequisites, approved suppliers, premises design principles, hand washing and personal hygiene, waste management, pest control and prevention, product recall, stock rotation, and food storage
- The fundamentals of HACCP, how to form a HACCP team, and an explanation of the ingredients and products
- The codex decision tree, hazard analysis, the seven HACCP principles, and key control point determination
- Learning Results
- An increased understanding of the process, the risks associated with non-conformance, and how to apply this within your food and drink manufacturing process.
Your Trainer – Richard Wigley
With a Bachelor’s in Food Science, Richard has been the Senior Technical Manager at the Forum for over 17 years. He is a certified IFST Registered Food Scientist and Auditor, BRC Internal Auditor, SALSA Auditor and Mentor and a USA/FDA approved expert. Richard is also qualified to Health and Safety NEBOSH Certificate & Level 4 in Sustainable Practices for Food Businesses.
This event is being delivered as part of the Accelerator project and is funded by the UK Government through the UK Shared Prosperity Fund (UKSPF).
To be eligible to attend this event you must be a food and drink business based in one of the following districts: Amber Valley; Ashfield; Bassetlaw; Broxtowe; Chesterfield; Derby; Derbyshire Dales; Erewash; Gedling; High Peak; Leicester City; Mansfield; Newark & Sherwood; North East Derbyshire; Nottingham; Rushcliffe; or South Derbyshire.
