HACCP Course in Barcelona

Un pin de mapa negro con un círculo blanco en el medio sobre un fondo blanco.

In person

Un icono en blanco y negro de un calendario con un círculo alrededor.

To be agreed with the interested company

Una etiqueta negra con un agujero en el medio sobre un fondo blanco.

Price: On request.

Una silueta en blanco y negro de un gorro de graduación sobre un fondo blanco.

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.