HACCP training course in Barcelona
Teaching method
Presencial
Date
To be arranged with the interested company
Price
Upon request
Instructor
Marta Trias
About this course
The food business is responsible for commercializing food that is safe and complies with current food legislation, in accordance with the provisions of Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
The HACCP training course at SAIA follows a completely updated program with a high practical content, taught by highly qualified professionals with experience in this sector.
All courses are taught in Catalan or Spanish. For other options, please inquire.
Who is this course for?
Any person who, through his work, has direct or indirect contact with food and already has previous knowledge in food safety and wishes to deepen the implementation of an HACCP system.
Course program overview
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Introduction to HACCP
Historical background, legal framework, basic principles, advantages of the HACCP system, establishment of the working team.
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Prerequisites of the HACCP system
Potable water control plan, cleaning and disinfection plan, control of undesirable animals plan, staff training and education plan on food safety, supplier control plan, maintenance plan, traceability plan, allergen plan, temperature control plan, and waste control plan.
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Flow Diagram
Flow diagram, kitchen layout: area distribution, flow in a kitchen, flow diagram for: cold dish, hot dish, and hot dish served cold.
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Identification of hazards and critical control points
Preventive measures and control measures, critical limits and corrective actions.
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Records
Records required in an HACCP system and examples.
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Verification of the HACCP system
Internal reviews and external audits.