This course is eligible for 50% funding through the HCI Micro-Credential Course Learner Subsidy. Please refer to the fees and how to apply sections for specific details and eligibility criteria.
This course will cover the core skills and knowledge required to effectively develop, deploy and verify the main pillars of food safety management including risk-based food safety plans, management processes and food safety pre-requisites (PRP’s). It will place particular emphasis on principles of HACCP as defined by the Codex Alimentarius while referring to variations contained in PCP, VA, TACCP and other food safety planning models. Knowledge transfer will be underpinned by a series of practical leaning and reporting exercises including HACCP plan development, standard reviews and auditing of a food safety site. This module assumes that learners have some familiarity with basic application of Codex based HACCP principles, Rev 2021. Sustainability auditing will be addressed as part of the general auditing skills development. The 2030 Agenda for Sustainable Development will be considered and aligned with, but not limited to, SDG Goal 2 (Zero Hunger, including food security), and SDG12 (Responsible Production and Consumption).
Applicants should hold a Level 8 award in a related discipline, or a Level 7 award with food industry experience.
- Outline the general Food Safety Framework and the role of risk-based food safety planning within this framework
- Illustrate the various risk-based food safety planning models including HACCP, PCP, TACCP, VA, Food Defence etc) with emphasis on HACCP as defined by the CODEX Alimentations principles
- Explain the importance of the Pre-requisite Programme (GHP/GMP) in supporting a FSMS
- Discuss the importance of Food Safety Management Processes (Policy, Objectives, Review, Auditing, Corrective Action, Supplier Control etc) in supporting a FSMS
- Conduct a risk-based hazard analysis and HACCP plan based on the Codex Principles
- Incorporate the knowledge acquired from other modules into food safety studies and planning including hazards, risk assessment and food safety data
- Develop, implement and document the procedures and processes required to ensure the FSMS complies with legislative and GFSI requirements especially for verification, validation and review.
- Plan and conduct an audit appreciating the importance of gathering objective evidence and good report writing
- Appreciate the principles of good sustainability auditing.
- Use an auditing software package to carry out food safety audit of a food premises
TBC
Twelve Thursdays from 19th Sept - 12th Dec 18:30-20:30
On average, students will have 2 contact hours per week. Students should also commit to 2 hours of self-study per week.
Applicants can express their interest for this course by completing the form at the link below:
