HACCP for engineers

This course is designed to give engineers involved in equipment design, manufacture and installation a good understanding of the concept, principles and terminology of HACCP. The course will identify, evaluate and control hazards that engineers come across in their day-to-day work, it will cover the potential impact of activities such as maintenance, design, and calibration that may have an impact on product safety.   This is achieved through a mix of tutor presentations, short exercises and a case study, with plenty of discussion.

• Why is food safety important?
• Background to HACCP
• Hazards and spread of contamination
• Good manufacturing practice (prerequisite programmes)
  – Hygienic design
  – Planned maintenance
  – Personnel hygiene
• Application of principles of Codex HACCP principles
• Benefits of HACCP

Learning Outcomes

 At the end of the course, based upon a given scenario,  delegates will be able to:

• 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
• Accurately explain the role of the engineer in helping to manage food safety.
• Delegates have the opportunity to achieve a nationally recognised Intermediate Level (3) qualification in HACCP