HACCP – food and feed raw materials
This is a tailored course please contact our training team for further information.
HACCP (Hazard Analysis and Critical Control Point) is the preferred system to manage food safety in the food and feed chain; it is internationally recognised as the most effective means of controlling foodborne disease. It is well established in food and feed businesses and is increasingly being applied in the primary production sector.
This course will enable delegates to obtain an introduction to the concept, terminology and principles of HACCP and the practicalities of implementation in the agri-food and feed sectors. Special reference will be made to the identification, evaluation and control of significant food and feed safety hazards associated with a particular sector. There is an option to achieve a nationally recognised Level 2 qualification in HACCP.
Courses are tailored for the following sectors:
- agriculture and horticulture
- grain storage
- feed manufacture
- fresh produce marketing
Duration: One day - Foundation Level
Course content
- Background to HACCP
- Introduction to prerequisite programmes
- The Codex principles of HACCP and how to apply them
- HACCP benefits
- Optional Foundation Level (2) examination
"Case studies will be used to illustrate typical food and feed situations including significant hazards (biological, chemical and physical), and will be tailored to meet delegate's specific interests and product sector. "
Chris Knight – Event Director
Next step
Further information
All courses can be tailored to a specific commodity or sector of the food chain, e.g
- Primary production
- farm
- grain store - Primary processing
- produce marketing
- animal feed - malting - coffee
For further information contact the Training Department on +44 (0)1386 842104 or
