HACCP in Agriculture
(This course is run at both Riseholme and Holbeach campuses)
| Cost: | £250 per student (inclusive of lunch/refreshments) |
| Dates: | By arrangement; subject to demand. Contact us on 01406 493000. |
This two day short course is aimed at managers or those responsible for implementing and maintaining HACCP in primary production operations.
Hazard Analysis Critical Control Point (HACCP) is an established food safety control system covered by legislation and required by many of the current farm assurance schemes. This short course aims to summarise what is required in practical terms.
Students are encouraged to bring their own existing HACCP documentation to allow it to be reviewed.
The first session introduces the concept and theory of HACCP by looking at relevant case studies. The second session incorporates a farm visit with the student identifying potential hazards, control points and completing a HACCP plan in a 'real' situation. The completed study is presented back in the classroom for discussion, providing the student with the necessary tools to implement HACCP into their own business..
Session 1 includes the following:
- Introduction to HACCP: Codex guidelines; Legislative requirements; Customer requirements and third party assurance schemes
- HACCP methodology: Seven principles of HACCP explained; Flow diagrams; HACCP plans; Case studies
- Hazard identification: Classification of hazards; Hazards in relation to agriculture; Emerging hazards
- Practical hazard identificatio.
Session 2 includes the following:
- Farm visit: Walk through process and note information provided; Group work to complete a flow diagram for process, identify possible hazards and complete a basic HACCP plan
- Consolidation exercise back in class: Present findings.
Students will be awarded a University certificate of attendance.
Holbeach enquiries and information:
+44 (0)1406 493000
