Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System

 
Table of Contents
Foreword
Preface
Section 1 - PRINCIPLES AND METHODS OF TRAINING


Introduction Module 1 - Principles of effective communication - "Getting the message across"

Module 2 - Effective oral communication
Module 3 - Why train? The trainer's role and responsibility
Module 4 - Methods of training - The right method
Module 5 - The art of questioning
Module 6 - Types of training aids - How to make and use them Module 7 - Planning and delivering a presentation
Module 8 - Evaluating training
Module 9 - Testing trainee trainers - Individual presentations
Module 10 - Organizing and managing a training course


Section 2 - RECOMMENDED INTERNATIONAL CODE OF PRACTICE - GENERAL PRINCIPLES OF FOOD HYGIENE


Introduction

Module 1 - The Codex Alimentarius Commission
Module 2 - The Codex General Principles of Food Hygiene
Module 3 - Primary production
Module 4 - Establishment: design and facilities
Module 5 - Control of operation
Module 6 - Establishment: maintenance and sanitation
Module 7 - Establishment: personal hygiene
Module 8 - Transportation
Module 9 - Product information and consumer awareness
Module 10 - Training


Section 3 - THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM


Introduction

Module 1 - History and background of the HACCP system
Module 2 - The Codex guidelines for the application of the HACCP system
Module 3 - Assemble the HACCP team - Task 1
Module 4 - Describe product and identify intended use - Tasks 2 and 3 Module
5 - Construct flow diagram and on-site confirmation of flow diagram - Tasks 4 and 5
Module 6 - List all potential hazards associated with each step, conduct a hazard analysis and consider any measures to control identified hazards - Task 6/Principle 1
Module 7 - Determine critical control points - Task 7/Principle 2 Module 8 - Establish critical limits for each critical control point - Task 8/Principle 3
Module 9 - Establish a monitoring system for each critical control point - Task 9/Principle 4
Module 10 - Establish corrective actions - Task 10/Principle 5
Module 11 - Establish verification procedures - Task 11/Principle 6 Module 12 - Establish documentation and record keeping - Task 12/Principle 7


Annex 1 - Blank HACCP forms

Annex 2 - The application of risk analysis to food safety control programmes

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