HACCP Course in Barcelona
In person
To be agreed with the interested company
Price: On request.
Professor: Luis Riera
About the course
It is the food business that is responsible for marketing food that is safe and that complies with current food legislation, in accordance with the provisions of Regulation (EC) No 931 84 10 48, of 28 January, which lays down the general principles and requirements of food law, establishes the European Food Safety Authority and lays down procedures in matters of food safety.
The HACCP course at SAIA follows a fully updated program, with a high degree of practical content, taught by highly qualified professionals with experience in the sector.
Who is it for?
Anyone who, due to their work, has direct or indirect contact with food and already has prior knowledge of food safety and wishes to delve deeper into the implementation of a HACCP system.
Course outline
Introduction to HACCP
Historical background, legal framework, basic principles, advantages of the HACCP system, creation of the work team.
The prerequisites of the HACCP system
Water potability control plan, cleaning and disinfection plan, unwanted animal control plan, staff training and development plan on food safety, supplier control plan, maintenance plan, traceability plan, allergen plan, temperature control plan, and waste control plan.
Flowchart
Flowchart, kitchen layout: area distribution, flow in a kitchen, flowchart of: cold dish, hot dish, and hot dish served cold.
Hazard Identification and Critical Control Points
Preventive measures and control measures, critical limits and corrective actions.
Records
Records required in a HACCP system and examples.
Verification of the HACCP system
Internal reviews and external audits.
