- Duration in hours: 2 x 4h
- Module level: Foundation
Overview: The management of catering facilities, offshore or in isolated onshore zones, is a sensitive activity as it is an easy source of contamination and can badly affect Health and also because food is of particular importance to all Personnel in this context.
The third point highlighting the importance of this course, is that the management of these facilities is sometimes under non-professional supervision and contracted to local companies who may have different hygiene standards.
The HACCP system allows to align requirements to internationally recognized standards.
The objective of this module is to provide an understanding of:
- The status and characteristics of HACCP
- The context of HACCP within international regulations
- The importance and use of Pre-Requisite Points
- How to plan an effective HACCP system and correctly apply the principles in practice
- How to effectively implement a HACCP system
- How to verify and maintain a HACCP system
Audience: All Personnel involved in the operations and supervision of Catering Facilities.
Deliverables: Upon completion of this course, Trainees will be able to supervise Catering Facilities and a Catering Contractor. They will ensure, through the application of the HACCP system, the elimination of any Hazard related to Food and guarantee the preservation of Health of all Personnel using the Catering Facilities.
Certificate: The training will be completed by an online test on EvalBox. Upon completion of the training, including the test, participants will be awarded a Certificate of Attendance issued by Adinergy.
- HACCP definition & Background
Definition, History and benefits.
- HACCP Pre-requisite
Regulatory frame, the concept of equivalence, HACCP certification scheme, pre-requisite programs.
- HACCP implementation
Preparation, team, Codex principles, Hazard Analysis, Critical Control Points, Monitoring, Corrective actions, Validation during design, Implementation, Verification, HACCP review & Maintenance.