HACCP Training - Large Food Company
If you manage a large food company, your HACCP plan will be proportionally more complex, and may involve a variety of processes and departments.
Although you must be in charge and responsible for your HACCP plan, you may consider that you need a high-level consultant to help you from your HACCP plan and to look at all the areas you need to cover.
HACCP Consultancy
If required, assistance can be given in the development of the HACCP within the food business. The consultant will work with the management of the food business to produce a HACCP plan that is practicable and appropriate to the size and nature of the business. The development of HACCP will be based on a project plan agreed between management and the consultant after an in-depth discussion of the client’s requirements.
It should be emphasised that the consultant works with the client at every stage in the project to achieve a viable plan and does not simply write the plan for the business. It is essential that the client has full ownership of the HACCP plan, through participation with the consultant in the HACCP development process. A completed HACCP plan for the business, if fully implemented and maintained, will satisfy the legal requirement for HACCP and ensure that the business produces safe food for the consumer.
Both HACCP training and consultancy are carried out by a consultant, qualified to Master Degree level in HACCP, and who has extensive knowledge, experience and understanding of the food industry.
Advanced Certificate in Applied HACCP Principles
An alternative to a consultant to help you form you HACCP plan, you may wish to train your staff to a high level, and thus have your own expert in house.
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This qualification is aimed at owners and managers of food businesses, HACCP team leaders, auditors of HACCP systems, and HACCP advisers or trainers. The course normally extends over five days and is assessed by examinations and a HACCP assignment.
Candidates for this qualification should have already achieved a pass at advanced level food safety, and have responsibility for HACCP development and implementation at a senior level.
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